Lamb and Quince Tagine
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Ingredients (serves 6)2 tbs olive oil 2 lbs lamb leg or shoulder, diced 1 onion, peeled, finely chopped 2 garlic cloves, crushed 1 tsp ground ginger 1 tsp chilli powder 1 tsp turmeric 1 tsp cumin 1 cinnamon stick 1/2 tsp saffron threads 4 quinces, peeled, hard core removed, quartered 3 cups chicken stock or water 4 tbs honey 1 Tblsp lemon rindCouscous, to serve
Method
Preheat oven to 350°F.
Heat oil in a large ovenproof casserole dish over medium-high heat and cook the lamb in batches until well browned.
Transfer lamb to a plate. Add onion and garlic to casserole and cook until just softened. Stir in the dry spices and cook, stirring, for 1 minute.
Return meat to pan with the quinces, stock, and honey. Bring to the boil, cover with a lid then place in the oven for 1 hour.
Add the lemon rind and return to oven for a further 1/2 hour. Serve with couscous.
Number of Servings: 6
Recipe submitted by SparkPeople user PIEGRRL.
Preheat oven to 350°F.
Heat oil in a large ovenproof casserole dish over medium-high heat and cook the lamb in batches until well browned.
Transfer lamb to a plate. Add onion and garlic to casserole and cook until just softened. Stir in the dry spices and cook, stirring, for 1 minute.
Return meat to pan with the quinces, stock, and honey. Bring to the boil, cover with a lid then place in the oven for 1 hour.
Add the lemon rind and return to oven for a further 1/2 hour. Serve with couscous.
Number of Servings: 6
Recipe submitted by SparkPeople user PIEGRRL.
Nutritional Info Amount Per Serving
- Calories: 389.8
- Total Fat: 11.8 g
- Cholesterol: 134.5 mg
- Sodium: 321.7 mg
- Total Carbs: 24.1 g
- Dietary Fiber: 1.7 g
- Protein: 45.9 g
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