Lamb and quince tagine with pinenuts and coriander

Fiona Andersen

Ingredients

¼ cup	Olive oil
300 g	Lamb shoulder, diced (Main)
2 tsp	Turmeric
2 tsp	Sweet smoked paprika
1 ½ tsp	Ground cinnamon
1 tsp	Ground cumin
1 tsp	Ground coriander
1 tsp	Fenugreek, (optional)
1	Quince, large, washed, peeled, cored and roughly chopped (Main)
1	Onion, peeled and roughly chopped
1	Carrot, small, peeled and roughly chopped
1 stick	Celery, roughly chopped
3 cloves	Garlic, peeled and roughly chopped
1 piece	Fresh ginger, 2cm, peeled and finely chopped
1	Long red chilli, seeds removed and roughly chopped
2 Tbsp	Unsalted butter
1 cup	Couscous
2 cups	Chicken stock, or water
1 cup	Fresh coriander, roughly chopped
½ cup	Mint, roughly chopped
⅓ cup	Pine nuts, roasted

Directions

1. Gently heat olive oil in the bottom of a tagine or casserole dish over a low to medium heat. Add lamb and spices and gently cook, stirring often.
2. Add quince, vegetables and butter, continue to cook gently for a further 10 minutes.
3. Add couscous and cook for a further 2 minutes then add chicken stock and cover with a lid. Reduce heat to very low and allow tagine to cook for 2 hours, stirring occasionally. Add a little more liquid if the tagine looks dry.
4. When all the liquid is absorbed and lamb, quince and vegetables are tender, remove lid, season to taste with salt and pepper and stir in herbs.
5. Divide between 4 plates and scatter generously with pine nuts. Serve immediately as is or with natural yogurt or harissa if desired.