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Tagine Of Lamb With Quinces Recipe

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Tagine Of Lamb With Quinces Recipe
Cooking time
01:00[hh:mm]
 
Prep Time
00:30[hh:mm]
 
Serving Size
6
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Tagine Of Lamb With Quinces Recipe Ingredients
  |     |   
Quantity Measurement Ingredients M | N M
2 pound

lamb shoulder cut in 3/4 inch pieces

1/2 teaspoon

ground mildly hot paprika

1/2 teaspoon

ground ginger

1 measuring cup

pitted prunes pre-soaked

2 large

onions chopped in 1/2 inch cubes

1 bunch

cilantro finely chopped

1 pound

quinces cored, halved and peeled

ground pepper to taste

1/4 teaspoon

ground saffron

2 ounce

butter

0.9100 kilogram lamb shoulder cut in 3/4 inch pieces
1/2 teaspoon ground mildly hot paprika
1/2 teaspoon ground ginger
1 measuring cup pitted prunes pre-soaked
2 large onions chopped in 1/2 inch cubes
1 bunch cilantro finely chopped
0.4500 kilogram quinces cored, halved and peeled
ground pepper to taste
1/4 teaspoon ground saffron
2 ounce butter
Tagine Of Lamb With Quinces Recipe Method

Place cubed lamb and one of the chopped onions in a large heavy-based pan. Season to taste with pepper and paprika and cover with water.

Add cilantro, saffron and giner. Bring to the boil, reduce heat, cover and simmer for about an hour, or until lamb is tender.Cut the quinces into roughly the same sized pieces as the meat. Cook the quinces and the second onion together in butter in a pan until lightly golden colored.Halfway through cooking time for the lamb, add cooked onion, quinces and prunes. Serve on a warmed serving dish.

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