Mediterranean Lamb and Quince Stew
Servings Prep Time
3portions 20minutes
Cook Time
1hr 20minutes
Servings Prep Time
3portions 20minutes
Cook Time
1hr 20minutes
Ingredients
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.