2 tablespoons olive oil
2 medium quinces, peeled and cut into thick wedges
1⁄4 cup honey
1kg boned Prime Dorper Lamb shoulder, chopped coarsely
2 tablespoons finely chopped fresh coriander root and stem mixture 2 teaspoons
2 teaspoons ground coriander
1 teaspoon ground ginger
1 cinnamon stick
1 1⁄2 cups beef stock
2 tablespoons tomato paste
1⁄4 cup dried currents
1⁄2 cup loosely packed fresh coriander leaves
Heat butter and half the oil in tagine or flameproof casserole dish. Cook quince, stirring, for about 10 minutes or until lightly browned. Add half the honey and cook, stirring, about 5 minutes or until quince is lightly caramelised. Remove quince from tagine.
Preheat oven to 180°C.
Heat remaining oil in same tagine and cook lamb, in batches, until browned.
Return lamb and quince to tagine with coriander root and stem mixture, spices, stock, paste and remaining honey, and bring to the boil.
Cover tagine, transfer to oven and cook for about 1 1⁄2 hours or until lamb is tender.
Remove from oven, stir in currents and coriander leaves and season to taste.
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