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Lamb and quince tagine
Ingredients
Utensils
cutting board, knife, vegetable peeler, tagine or large saucepan
How-To Videos
How to reach the perfect temperature for frying
How to cut an onion
How to cook aromatic rice
How to deseed a pomegranate
Nutrition per serving
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!
Tags
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