Lamb and quince tagine

Step 1/4

• 800 g lamb shoulder

• cutting board
• knife

Trim and cut lamb into medium-sized pieces.

Step 2/4

• 2 quinces
• 1 onion

• vegetable peeler

Peel, quarter, and core quinces. Cut quinces into medium-sized pieces. Peel and finely dice onion.

Step 3/4

• 2 tbsp olive oil
• 4 tbsp butter
• ½ tsp ground ginger
• ½ tsp turmeric
• ¾ tsp ground cinnamon
• 1½ tbsp honey
• 1 lime (juice)
• salt
• pepper

• tagine or large saucepan

Heat olive oil and butter in a tagine or large saucepan and sear meat and onions for approx. 2 min. Add quince, ginger, turmeric, cinnamon, and honey and let simmer for approx. 15 – 20 min., stirring occasionally. Season to taste with salt, pepper, and lime juice.

Step 4/4

• 1 tsp sesame seeds
• yogurt for serving
• cilantro for garnishing
• pomegranate seeds for garnishing
• rice for serving

Serve with sesame seeds and some yogurt, if desired. Garnish with cilantro and pomegranate seeds. Enjoy with rice!

Enjoy your meal!