Lamb And Quince Tagine

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

The ingredient of Lamb And Quince Tagine

• 2 tablespoons olive oil
• 1 8kg boneless lamb shoulder cut into 3cm pieces
• 1 red onion halved thinly sliced
• 1 teaspoon cayenne pepper
• 1 teaspoon ground coriander
• 1 2 teaspoon ground cinnamon
• 1 2 teaspoon 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

The Instruction of lamb and quince tagine

• 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

Nutritions of Lamb And Quince Tagine

calories: 1004 756 calories
calories: 73 grams fat
calories: 18 grams saturated fat
calories: 29 grams carbohydrates
calories: 18 grams sugar
calories: n a
calories: 58 grams protein
calories: 183 milligrams cholesterol
calories: 190 39 milligrams sodium
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calories: nutritioninformation