Preparation time: 15 minutes
Cooking time: 2 1/2 hours
1 kg lamb forequarter or shoulder
3 tablespoons olive oil
2 onions, chopped
1 cinnamon stick
a pinch of saffron threads
salt and black pepper
1/2 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon cayenne
1/2 teaspoon powdered ginger
2 tablespoons honey
2 tablespoons chopped fresh coriander
Warm the olive oil over medium heat in the tagine and add chopped onions. When the onions are transparent, add the lamb.
Soak the saffron strands in a a tablespoon of hot water for 5 minutes. Mix the spices together and sprinkle over the meat and cover the tagine. Cook for 5 or 10 minutes and turn the lamb over so that the spices are mixed. Continue to cook in the covered tagine.
Peel and core the quince and cut into eighths and arrange over the lamb. Cook for 2 hours, checking occasionally to check whether there is sufficient liquid. If insufficient, add a couple of tablespoons of water or stock.
About 15 minutes before serving, dribble the honey over the meat and quinces. Cook another 15 minutes and just before serving, sprinkle the chopped coriander over the top.
We serve this tajine with mashed potato.