Lamb and Quince Tagine

1.5 kg		lamb fillet
.25 tsp		sumac
2 tsp		ginger, ground
2 tsp		allspice, ground
2 tsp		coriander, ground
2 tsp		paprika
2 Tbs		extra-virgin olive oil
1 large		onions
1		carrot
1 stalk		celery
3		coriander roots and stems, tied
2 cloves		garlic
2 cm		ginger
.5 stick		cinnamon
1 pinch		saffron
2 Tbs		tomato paste
2.5 cups		chicken stock
40 g		butter
2		quinces
1 Tbs		caster sugar
.5 tsp		cinnamon, ground
1 Tbs		lemon juice

1	Prep: Trim and cut lamb into 3cm pieces. Finely chop onion, carrot, celery and garlic. Peel and grate ginger piece. Peel, quater and core quinces.
2	Place lamb, sumac, 1 teaspoon each ground ginger, ground allspice, ground coriander and sweet paprika and 2 tablespoons oil in a large glass or ceramic bowl and toss to coat lamb with spices. Season to taste with freshly ground black pepper, then cover and refrigerate for 2 hours or overnight.
3	Heat 2 tablespoons oil in a casserole or large heavy-based saucepan and cook lamb, in batches, stirring over high heat until browned all over, then remove and set aside.
4	Add 1 tablespoon oil to same pan, add onion, carrot, celery, coriander, garlic and ginger and cook over low-medium heat for 8 minutes or until soft. Add remaining ground spices, cinnamon stick, saffron threads and tomato paste and stir until well combined. Return lamb to pan with stock, bring to the boil over high heat, then cook, covered, over low heat for 1 hour. Discard cinnamon stick and season with salt and pepper to taste.
5	Meanwhile, heat butter in a heavy-based frying pan, add quince and cook over medium-high heat for 5 minutes. Sprinkle over sugar and cinnamon, then turn quince over, add lemon juice and cook for another 5 minutes or until quince is golden and glazed.
6	Transfer lamb and quinces into storage dishes. Cool and freeze.
7	Defrost well before baking in a moderate (180°C) oven for 30 minutes or until lamb and quince are tender. Serve immediately with couscous, rice or flat bread passed separately.

Servings: 6

Recipe Source

Author: Kathleen Gandy

Source: Australian Gourmet Traveller WINE