4
Easy
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
