Lamb and quince tagine with saffron

Lamb and quince tagine with saffron

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  • 4
  • Easy
  • Slowine Cabernet Sauvignon 2006


  • 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

Cooking Instructions

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

Maranda Engelbrecht Recipe by: Maranda Engelbrecht
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