|800 g||lamb shoulder|
|2 tbsp||olive oil|
|½ tsp||ground ginger|
|½ tsp||ground turmeric|
|¾ tsp||ground cinnamon|
|1 tsp||sesame seeds|
|yogurt for serving|
|cilantro for garnishing|
|pomegranate seeds for garnishing|
|rice for serving|
Trim and cut lamb into medium-sized pieces.
Peel, quarter, and core quinces. Cut quinces into medium-sized pieces. Peel and finely dice onion.
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.
Serve with sesame seeds and some yogurt, if desired. Garnish with cilantro and pomegranate seeds. Enjoy with rice!