Quinces are a magical and underused fruit, bitter and tannic - though beautiful to look at - when raw, once cooked they become tender and perfumed. If you cook them slowly for hours, they deepen in colour through pale pink to terracotta to deepest garnet. In this tagine, they're added towards the end of cooking so they retain a bit of sharpness and texture to contrast with the honey-sweet spiced lamb; diced preserved lemon and fresh coriander add another layer of flavour. This tagine can stand alone with rice or cous cous for a family midweek supper or would make a fabulous Moroccan spread for a bigger gathering with  the vegetable tagine and harissa.  Defrost before reheating.
lamb, salt, vegetable oil, onion, quince, lemon juice, chicken stock, tomato paste, pepper, cumin, cinnamon, cayenne, saffron, ground ginger, honey, coriander, preserved lemon
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Lupin.
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
 PER 100GPER SERVE
ENERGY  
PROTEIN  
FAT TOTAL  
- SATURATED  
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SODIUM  
  • Individual:Serves one adult.
  • Small:Serves two adults.
  • Large:Serves 4-5 adults.
  • Extra Large:Serves 6 adults.
Serve with cous cous jazzed up with chopped spring onions, toasted slivered almonds or pistachios and coriander and a bowl of Greek yoghurt swirled through with harissa.