Lamb and Quince Tagine with Yoghurt (6-8)

A recipe from Californian cook Samin Nosrat. Serve with steamed couscous and some roasted squash or other vegetables.

Lamb and Quince Tagine with Yoghurt (6-8)
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Lamb and Quince Tagine with Yoghurt (6-8)
Print Recipe
  1. Salt the lamb at least an hour before cooking, preferably overnight. Bring to room temperature.
  2. Set a large Dutch oven or similar pot over a medium-high heat and coat the bottom in oil. Working in batches, to avoid crowding the pan, brown the lamb evenly on all sides – about 3 minutes per side. Transfer the browned meat to a large bowl.
  3. Carefully tip the fat from the pot and return it to the heat. Deglaze the pan with 250ml water, loosening the brown bits with a wooden spoon. Pour this deglazing liquid into the bowl with the lamb.
  4. Return the pot to a medium heat and coat the bottom with oil. Add the onion, quince, garlic, herbs and spices. Cook, stirring occasionally, for around 18 minutes, or until the onions are brown and soft.
  5. Add the tomatoes to the browned onions and cook for 3 minutes. Stir in the lamb and its liquid. Add enough water to come about ⅓ of the way up the sides of the meat, then add about 300ml more.
  6. Increase the heat to high and bring to a boil, then reduce to a simmer. Cover the tagine partially with a lid. Stirring occasionally, continue simmering the meat until tender – about 2 hours.
  7. Meanwhile, combine all the yoghurt ingredients with a generous pinch of salt. Stir, taste, and adjust seasoning as needed. Cover and chill until serving.
  8. Taste the tagine and adjust the seasoning as needed. Skim any fat from the surface. Serve with steamed couscous and the herbed yoghurt.
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