Ingredients
Method
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.
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.
Note
Related stories
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%
French onion pork schnitzel with stroganoff sauce
Brought to you by Australian Pork
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%