John Gregory-Smith's Quince & Lamb Tagine
Woman & Home Feel Good Food|Winter 2017

Tagines are still used in many parts of Morocco today. The space created by the lid allows steam to gather, meaning meat can be cooked slowly without drying out. In cooking terms, a lidded casserole dish will work just as well.

John Gregory-Smith's Quince & Lamb Tagine

EASY/PREPARE AHEAD/FREEZE

• READY IN 2 HRS 15 MINS • SERVES 4

-- 2 quinces, peeled, quartered and cored

-- 2 tablespoons olive oil

-- 600g lamb shoulder, off the bone and cut into 7.5–10cm pieces

-- 1 red onion, finely chopped

-- 2 garlic cloves, finely chopped

-- 400ml hot lamb stock

-- 1½ teaspoons rasel hanout

-- 1 teaspoon ground ginger

-- A pinch of saffron threads

-- ¾ teaspoon ground cinnamon

-- The thin piece of the shoulder blade bone (optional)

-- 50g butter

-- 2 teaspoons toasted sesame seeds

هذه القصة مأخوذة من طبعة Winter 2017 من Woman & Home Feel Good Food.

ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.

هذه القصة مأخوذة من طبعة Winter 2017 من Woman & Home Feel Good Food.

ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.

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