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15 minutes

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10 minutes

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20 minutes

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8 minutes

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20 minutes

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20 minutes

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Moroccan recipes

Lamb and quince tagine with saffron

Lamb and quince tagine with saffron

By Maranda Engelbrecht

Serves 4

Difficulty Easy

Ingredients

4 lamb shanks
salt and pepper
little olive oil
pan juices
2 medium-sized onions, finely sliced
2 T fresh ginger, grated
1 t cinnamon
1 t coriander
1 t ground cumin
½ t cayenne pepper
1 cup verjuice
1 cup water
3/5 cup honey
½ t saffron threads
4 quinces
2 cups water
1 cup honey
2 t cinnamon

Method

Season the lamb shanks with salt and pepper then fry in a little olive oil in a heavy-based saucepan, until brown on all sides. Remove and set aside.

Using the pan juices, fry onions, ginger, cinnamon, coriander and ground cumin, and cayenne pepper, for 5 minutes.

Return the lamb to the saucepan then add verjuice, water, honey and saffron threads. Simmer for 2 hours or until the meat is tender, adding more water, if necessary.

Peel and quarter the quinces and sprinkle with lemon juice. Place in a pan with 2 cups of water, honey and cinnamon. Simmer until the quinces start to soften, but are not falling apart.

To serve, season the lamb tagine then spoon ready-prepared couscous onto a platter, top with the shanks, then sprinkle over toasted organic almonds.

Arrange the cooked quinces on the platter then drizzle with the syrup, reserving a little to be served on the side.

Cook's note: How to prepare couscous

Strawberry tart with lemon posset

Rum-and-raisin rusks

Crispy pork rashers with cabbage

Spaghetti sole

Warm duck shreds on marinated strawberries

Pan-fried pork with fresh pineapple

Crunchy fruit salad

Chicken with quinoa

Christmas gammon relish

Poached stone fruit

Verjuice-poached stone fruit with a wedge of cheese

Dry-aged rump of beef with porcini, watercress and bearnaise

Plum paste served with a wedge of creamy gorgonzola

Baked chicken in verjuice with grape salsa

Lamb and quince tagine with saffron

Lamb and quince tagine with saffron

Ingredients

Method