Lamb and Quince Tagine
Ingredients
- Lug of olive oil
- 1.8kg Boneless lamb shoulder (3 cm chunks)
- 1 - 2 Red onions
- 1 Teaspoon cayenne pepper
- 1 Teaspoon ground coriander
- 1/2 Teaspoon cinnamon
- 1/2 Teaspoon ground ginger
- 100g Quince paste
- 3 Cups water
- 750g Sweet potato (4cm)
- 60g (1/3 Cup) Almonds
- 1/2 Cup coriander
METHOD
- Brown lamb removed if bothered.
- Otherwise cook (ingredients that are highlighted) items together and then add lamb.
- Brown and then add quince paste and water simmer for 1 hour and then add potato.
- Serve with roasted almonds and coriander.
