Quinces have quite a short season so I like to cook with them as much as possible while they’re around. They’re tart so need a counter balance – here I’ve added sweetness to the tagine with raisins but you can add any dried fruit. The quinces also work really well with the lamb to cut through any richness. I cooked this in the oven but to speed it up cook it on the stove top. I used lamb shoulder chops but use any cut you like.
Ingredients (to serve 4)
4 chops (or more if the chops are small)
2 quinces, peeled, cored and cut into about 12 wedges (number depends on the size of each quince)
3 medium onions, peeled and finely chopped
1 large carrot, peeled and finely chopped into small cubes
4-5 cloves of garlic, crushed
Good handful or two of raisins or other dried fruit
2 tbps ras-el-hanout
2 tsps ground cumin
1 tsp ground ginger
2 tbsps plain flour
2½ cups of lamb or chicken stock
Handful of black olives
1 preserved lemon, flesh discarded and skin chopped
Finely chopped coriander
Salt and pepper
Heat a little olive oil in your tagine or flameproof lidded casserole dish. Brown the lamb on both sides and set aside. Add the onions and carrot, cook gently with the lid on until soft.
Add the garlic and stir in the spices and flour. Cook for a minute and then add the stock. Stir to ensure there are no lumps. Return the lamb chops to the tagine. Season but go easy on the salt as the lemons and olives at the end will add saltiness. Put the lid on and place in your oven preheated to 160°C.
Cook for an hour and then add the quince wedges and raisins. Cook till the quinces are soft. This will take 30-45 minutes.
Just before serving stir in the olives and preserved lemon pieces.
To serve place the tagine on a bed of couscous and garnish with finely chopped coriander.