From Mark Diacono’s A Taste of the Unexpected (Quadrille, 2010), this recipe uses quince as the fruit element in a tagine, a role that might otherwise be taken by dried apricots or prunes.
© Jason Ingram
Lamb and quince tagine recipe
Discover this simple way of cooking quince for a hearty treat from Mark Diancono's - A Taste of the Unexpected - . Words by Lia Leendertz, photos by Jason Ingram, styling by Niki Goss
Prep: 15 mins
Ingredients
- 4 Lamb or mutton shanks
- 2 Medium onions halved and finely sliced
- 20g Fresh ginger peeled and finely grated
- 1 ½tbsp Tomato purée
- 2tbsp Extra virgin olive oil
- 4 Garlic cloves peeled and finely sliced
- 1tsp Salt
- 6tbsp Clear honey
- Juice of 1 lemon
- 2 Quinces
- 15g Fresh coriander tough stalks removed and roughly chopped
- 2 ½tsp Ground cumin
- 1 ½tsp Paprika
- ¼tsp Ground cardamom (or two cardamom pods, lightly crushed)
- ½tsp Freshly ground black pepper
- 1tsp Ground coriander
- 12 Threads saffron
- 1 Cinnamon stick
Methods
Step 1
Put the shanks in a large pot with the onions and enough water to cover. Bring to a simmer and skim off any scum. Add the spices, tomato purée, olive oil and salt and simmer for about 2½ hours, until the meat is tender.
Step 2
Meanwhile bring 700ml water to the boil and stir in 4 tbsp honey and the lemon juice. Peel and quarter the quinces and drop them in.
Step 3
Poach quinces for 30 minutes at a simmer, drain, cool slightly, core and half each quarter vertically. Stir the remaining honey into the tagine and simmer for 10 minutes, then stir in the quince and half the coriander.
Step 4
Serve with couscous or rice, scattering the remaining coriander over the top.