Moroccan Lamb With Quince

This entry is filed under Meat Recipes.

An extremely tasty little number, brimming with exotic flavour. And one of those dishes that once you start, you can’t stop… You have been warned!

Serves: 4
Preparation & Cooking Time: 1¾ hours
Effort Level: Easy
Shelf Life: 3 days in fridge. 3 months in freezer

1 kg shoulder of lamb cut into large dice
1½ tbsp Knorr liquid beef or chicken stock
1 dessertspoon cornflour
3  tbsp sunflower oil
2 tsp ground coriander
2 tsp ground cumin
1 tsp ground cinnamon
½  tsp chili flakes or cayenne pepper
2 onions
8 fat garlic cloves
50g fresh ginger root
large handful fresh coriander
1 tsp salt
1 tsp brown sugar
2 quince
large knob of butter
1 heaped tbsp soft  brown sugar

Chopping board and sharp knife
1½ litre flameproof casserole dish
Food processor
Small saucepan
Vegetable peeler with rotating head

Here’s What You Do:
Preheat the oven to 150C/Gas 2

Roughly chop the onion, garlic and ginger, tip into a food processor and pulse into small pieces. Tip the mixture into the casserole dish with 3 tbsp sunflower oil and fry gently for a few minutes. Next, stir in the diced lamb and all the spices and continue to fry until the meat is thoroughly coated.

Now pour approx ½ litre of boiling water over  the lamb or enough so it just covers the meat. Add 1 ½ tbsp knorr liquid stock (beef or chicken work fine here) and bring to the boil. Cover with a lid then slide onto the middle oven shelf and leave to cook gently for 1½ hours.

When the lamb is soft and tender, spoon off any surface fat then make a paste with the cornflour and a little water and stir into the casserole. Season with 1 tsp each of  salt and brown sugar then return the casserole to the oven.

Peel and core the quince and chop into quarters. Place in a small saucepan and cover with boiling water and boil briskly for 2 minutes or until just tender.

Tip the quince into the sieve and leave to drain. Now drop a large knob of butter and 1 tbsp brown sugar into the saucepan and return to the heat, once melted and bubbling return the quince to the pan and sauté gently until all the pieces are golden. Then take off the heat.

Finely chop the coriander. Take the casserole out the oven, sprinkle over the coriander, stirring it into the lamb then and arrange the quince quarters over the top and serve.

N.B: The stew tastes even better re-heated the next day.

4 Responses to “Moroccan Lamb With Quince”

  1. Sharon Maughlin says:

    Excellent recipe – very tasty I will definitely make it again next year when my quince tree produces fruit – never know what to do with them so this recipe and the other quince posts proved invaluable. Big Thumbs Up!

  2. Bruce says:

    Couldn’t resist the look of this, so getting lamb for the weekend and giving it a go!

  3. Rita says:

    Uma your lamb and quince looks and sounds delicious! It’s just the sort of meal I want now the weathers getting colder.
    Many thanks!

Leave a Reply