Lamb and quince tagine

Step 1/ 4

• 400 g lamb shoulder

• cutting board
• knife

Trim and cut lamb into medium-sized pieces.

Step 2/ 4

• 1 quinces
• ½ onion

• vegetable peeler

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

Step 3/ 4

• 1 tbsp olive oil
• 2 tbsp butter
• ¼ tsp ground ginger
• ¼ tsp turmeric
• ⅜ tsp ground cinnamon
• ¾ tbsp honey
• ½ 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

• ½ 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!