Tagine (tajine) with lamb and quinces

Ingredients for 6 servings:

• 1 ½ kg lamb, leg, in large cubes
• 2 large onions, roughly chopped
• 3 large quinces, peeled and quartered, core removed
• 125 g dried apricots (preferably organic)
• 3 tbsp olive oil
• 3 tbsp butter
• 1 tsp coriander, ground
• ½ tsp cumin, ground
• ½ tsp cayenne pepper
• ¼ tsp, chopped saffron (alternatively 1/2 tsp turmeric)
• 1 tsp fresh ginger, grated (please do not use dried ginger)
• 2 stalk(s) cinnamon (preferably Ceylon cinnamon)
• 1 tbsp tomato paste
• 1 cup fresh cilantro, chopped (optional, can be omitted)
• 2 tbsp fresh chopped coriander for garnishing (see above comment)
• salt and pepper
• 2 tbsp honey

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

autumnal dish from North Africa

Brown the lamb cubes in olive oil. Add one of the chopped onions, all the spices, coriander leaves (optional), salt to taste, and tomato paste. Cover with water, bring to a boil, and simmer for about 60-90 minutes, until the lamb is tender. Meanwhile, gently fry the second chopped onion with the quince pieces in the butter until golden brown. About half an hour before the lamb is cooked, add the onion, quince, honey, and dried apricots and continue simmering until cooked through. Serve with couscous and garnish with the chopped coriander leaves. If you don’t like coriander, you can also garnish with fresh, flat-leaf parsley.