Recipe

Lamb and quince tagine with pistachio couscous

Oct 31, 2010 1:00pm
  • 1 hr 50 mins cooking
  • Serves 4
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Ingredients

Lamb and quince tagine with pistachio couscous
  • 40 gram butter
  • 600 gram diced lamb
  • 1 medium_piece (170g) red onion, chopped coarsely
  • 2 clove garlic, crushed
  • 1 cinnamon stick
  • 2 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon ground ginger
  • 1 teaspoon dried chilli flakes
  • 1 1/2 cup (375ml) water
  • 425 gram can crushed tomatoes
  • 2 medium_piece (600g) quinces, quartered
  • 1 large_piece (150g) green zucchini, chopped coarsely
  • 1 1/2 cup (300g) couscous
  • 1 cup (250ml) boiling water
  • 20 gram butter, softened
  • 1/2 cup fresh coriander, finely chopped
  • 1/4 cup (35g) toasted shelled pistachios, chopped coarsely
  • 2 tablespoon fresh coriander, coarsely chopped

Method

Lamb and quince tagine with pistachio couscous
  • 1
    Melt butter in large saucepan, cook lamb, in batches, until browned. Add onion to same pan, cook, stirring, until softened. Add garlic, cinnamon, ground coriander, cumin, ginger and chilli, cook, stirring, until mixture is fragrant.
  • 2
    Return lamb to pan. Stir in the water, undrained tomatoes and quince, bring to a boil. Reduce heat, simmer, covered, 30 minutes. Uncover, simmer, stirring occasionally, about 1 hour or until quince is tender and sauce has thickened.
  • 3
    Add zucchini, cook, stirring, about 10 minutes or until zucchini is just tender. Meanwhile, make couscous.
  • 4
    Serve couscous with tagine, Combine couscous with the water and butter in large heatproof bowl, cover, stand about 5 minutes or until water is absorbed, fluffing with fork occasionally.
  • 5
    Stir in coriander and nuts. Sprinkle with coriander.

Notes

As with the word casserole, tagine also has two different culinary meanings. Originally from Moroccan kitchens and now found in many of ours, a tagine is the earthenware, cone-lidded vessel in which the spicy, fragrant North African stew with the same name is cooked. The lid serves as a vent, allowing the steam to escape, thus concentrating the flavours of the food inside.

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