Sunday, May 27, 2012

Lamb and quince tagine recipe

Photo: Lamb and quince tagine recipe

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Lamb and quince tagine recipe. Enjoy the  Middle Eastern Cuisine and learn how to make Lamb and quince tagine.

To save time on the day, make this fluffy, fragrant rice ahead - it's the perfect accompaniment for our tender lamb tagine.

Preparation Time 15 minutes
Cooking Time 100 minutes

Ingredients (serves 6)

2 tbs olive oil
1.8kg boneless lamb shoulder, cut into 3cm pieces
1 red onion, halved, thinly sliced
1 tsp cayenne pepper
1 tsp ground coriander
1/2 tsp ground cinnamon
1/2 tsp ground ginger
100g quince paste
750ml (3 cups) water
750g sweet potato (kumara), peeled, cut into 4cm pieces
60g (1/3 cup) blanched almonds
1/2 cup fresh coriander leaves


Heat a saucepan over medium-high heat. Add oil, lamb and onion. Cook, stirring, for 10 minutes or until lamb starts to brown.

Add cayenne pepper, ground coriander, cinnamon and ginger. Cook, stirring, for 2 minutes or until aromatic. Add quince paste and water. Bring to the boil. Reduce heat to low. Cook, covered, stirring occasionally, for 1 hour or until the lamb is tender.

Add the sweet potato. Cook, stirring occasionally, for 20-25 minutes or until sweet potato is soft and liquid thickens slightly.

Heat a frying pan over medium heat. Add the almonds and cook, stirring often, for 2-3 minutes or until golden.

Sprinkle with the almonds and fresh coriander to serve.


Make it ahead: Either freeze ahead or prepare to the end of step 3 up to 2 days ahead. Cover. Store in fridge. Continue to the end of step 4 up to 1 day ahead. Store in an airtight container. Reheat, stirring, in a saucepan over medium heat. Continue from step 5 just before serving.

How to freeze the lamb tangine: Prepare lamb to the end of step 3. Store in an airtight container. Label, date and freeze for up to 3 months. Thaw overnight in the fridge. To reheat, place in a saucepan over medium heat. Stir until heated through. Continue from step 4.

Good Taste - May 2009, Page 75
Recipe by Michelle Noerianto

More Middle Eastern Food Recipes:

Chickpea tagine with figs
Fast chicken tagine
Chicken and apricot tajine
Chicken and caramelized onion tagine
Basboosa Recipe
Bulghour with broccolis

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