Lamb and quince tagine with couscous

Ingredients:

80ml Oil
2 Kg Diced Lamb
2 Onions, Peeled and finely diced
4 Garlic Cloves
2 tsp Ground Ginger
2 tsp Chilli Powder
2 Tsp turmeric
2 Tsp Cumin
2 Cinnamon Sticks
1 Tsp Saffron Threads
4 Quinces, Peeled, Hard Core removed and quartered
5 cups Chicken Stock
4tbs Honey
4 Kaffir Lime Leaves
40 ml Fish Sauce
2 Sweet Potatoes
2 x 420g Can of chickpeas

Method:

1. Heat the oil in a large pan over a medium to high heat and cook the lamb in batches until well
browned. Transfer to a tray
2. Add the onion and garlic to the pan and cook until just soften. Stir in thr dry spices and cook,
stirring for 1 minute
3. Return meat to pan with the stock, honey, lime leaves and fish sauce.
4. Bring to boil, cover with a lid, and then place in the oven for 1 and 1/4 hours at approximately
170c
5. Add sweet potatoes and chicpeas and return to oven for a further 30 minutes


Couscous

300g Instant Couscous
450ml Boiling water
100g Butter
To Taste Salt and pepper

Place all in a bowl and wrap with a cling wrap for 4 minutes and fork it and let it cool until ready to be used

Poached Quince

5 Quinces
2L Boiling Water
1 Lemon Zest and the juice
To Taste Salt and pepper
2 Cloves
1 Cinnamon Stick
200g Sugar

1. Peel and core quinces and immediately place lemon juice over it.
2. Place all the ingreadients into a saucepan; Place weight on top of the ingredients, and poach
until tender and the quinces dramatically change color