Mediterranean Lamb and Quince Stew

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Mediterranean Lamb and Quince Stew

Mediterranean Lamb and Quince Stew

This is my Mediterranean Lamb and Quince Stew. It’s a really special dish, packed full of flavour. There’s nothing to compare with a good tasty Mediterranean Lamb and Quince Stew. The quince is sweet but the lamb is spicy – just how I like it. This a perfect dish to cook to impress your friends as not many people realise that you can actually cook quince and other fruits in a tagine or in just about any stew. Most people, when they think of quince, probably think of jelly or jam – of course that’s right, but trust me they are delicious in a stew too.
I cook lots of chicken dishes but sometimes I listen to my taste buds and all I can hear is ‘give me spices’! I like to make my tagines the old-fashioned way with olive oil and a purée of home-made tomato or steamed pepper. Here’s the link to sweet red pepper paste.
It’s very easy to get stuck in a rut with the same sort of cooking, but I like a change from time to time and I love to vary what I put on the table. I love cooking and experimenting with food especially tagine or stew dishes.

There are many dishes that you can create, and to all the people who say they can’t cook but would love to cook, I say this: Get to know your spices and the spices will get to know you!
Once you know your spices you can cook any dish. Mixing certain spices doesn’t always work so just experiment and see – you’ll soon find out what works and what doesn’t.

Let’s try this recipe – this is something that certainly works well!

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Mediterranean Lamb and Quince Stew
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Main Course
Cuisine Tagine Dishes
Prep Time 20 minutes
Cook Time 1hr 20 minutes
Servings
portions
Ingredients
Course Main Course
Cuisine Tagine Dishes
Prep Time 20 minutes
Cook Time 1hr 20 minutes
Servings
portions
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. On a high heat, in a medium tagine, add the oil then fry the onions with the olives for at least 5 mins, then add the pepper puree and keep frying for another 5mins.
  2. In another pan, fry the lamb on the bone then add to the tagine. Add the spices, chilli flakes, garlic, paprika, crushed cumin, black pepper, and simmer for about 30 mins.
  3. Now add sliced tomato then the sealed lamb to the tagine, then potatoes and cover with the lid and cook for 30 mins. Make sure the lid is very tight so the steam will not escape.
  4. Now the meat and the potatoes are cooked, add the sliced quince and water and cook for 10mins (no more, or else the quince will go to a mush)
  5. Serve with warm couscous - see the note. You will love it. Enjoy.
Recipe Notes

I usually pour it over my Steamed Couscous lovely, then I eat with a spoon not a fork.

Here is the link again for the Sweet Red Pepper Paste.

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