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Tagine of lamb with quinces recipe And Books

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Tagine of lamb with quinces recipe and books

So you would like to know how to make Tagine of lamb with quinces recipe! It is not hard, follow the steps below and enjoy your own creation. Check our books section as well!


tagine of lamb with quinces
moroccan

1kg shoulder of lamb cut into 2cm pieces
2 large onions chopped in 1cm cubes
ground pepper
l/2 teaspoon ground mildly hot paprika
1 bunch fresh coriander finely chopped
1/4 teadpoon ground saffron
1/2 teaspoon ground ginger
60g butter
1 cup pitted prunes pre soaked

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 fresh coriander saffron and ginger.
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 coloured.

Halfway through cooking time for the lamb add cooked onion quinces and prunes.
Serve on a warmed serving dish.
Note. Ground paprika is also available in hot and mildly hot strengths. Substitute hot paprika if a spicier flavour is preferred.
Dates could be used instead of prunes and pears instead quinces or in
combination with each other.

This Recipe Serves 6
(Disclaimer)


We truly hope you will like this American recipe, and enjoy your tasty Tagine of lamb with quinces recepie. Check out these great recipe books and learn how to make Tagine of lamb with quinces!
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