|Photo: Lamb and quince tagine recipe|
To save time on the day, make this fluffy, fragrant rice ahead – it’s the perfect accompaniment for our tender lamb tagine.
To Prep 0:15
To Cook 1:40
2 tablespoons olive oil
1.8kg boneless lamb shoulder, cut into 3cm pieces
1 red onion, halved, thinly sliced
1 teaspoon cayenne pepper
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
100g quince paste
750ml (3 cups) water
750g sweet potato (kumara), peeled, cut into 4cm pieces
60g (1/3 cup) blanched almonds
1/2 cup fresh coriander leaves
Step 1 Heat a saucepan over medium-high heat. Add oil, lamb and onion. Cook, stirring, for 10 minutes or until lamb starts to brown.
Step 2 Add cayenne pepper, ground coriander, cinnamon and ginger. Cook, stirring, for 2 minutes or until aromatic. Add quince paste and water. Bring to the boil. Reduce heat to low. Cook, covered, stirring occasionally, for 1 hour or until the lamb is tender.
Step 3 Add the sweet potato. Cook, stirring occasionally, for 20-25 minutes or until sweet potato is soft and liquid thickens slightly.
Step 4 Heat a frying pan over medium heat. Add the almonds and cook, stirring often, for 2-3 minutes or until golden.
Step 5 Sprinkle with the almonds and fresh coriander to serve.
Make it ahead: Either freeze ahead or prepare to the end of step 3 up to 2 days ahead. Cover. Store in fridge. Continue to the end of step 4 up to 1 day ahead. Store in an airtight container. Reheat, stirring, in a saucepan over medium heat. Continue from step 5 just before serving.
How to freeze the lamb tangine: Prepare lamb to the end of step 3. Store in an airtight container. Label, date and freeze for up to 3 months. Thaw overnight in the fridge. To reheat, place in a saucepan over medium heat. Stir until heated through. Continue from step 4.
Serve this recipe with Saffron & pistachio rice – see related recipe.
For recipes classified gluten free, please always check your ingredients to ensure they do not contain gluten.
Fat saturated 18.00g
Fat Total 73.00g
Carbohydrate sugars 18.00g
Carbohydrate Total 29.00g
Dietary Fibre 4.00g
All nutrition values are per serve.
Australian Good Taste – May 2009 , Page 75
Recipe by Michelle Noerianto
Photography by Rob Palmer
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