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Ingredients

• 4 Frenched lamb shanks, 1/4 cup plain flour, salt and pepper, 2 Tblspn olive oil, 2 med. onions coarsely chopped, 2 garlic cloves, crushed, 1 1/2 tspn grd. ginger, 1 tspn grd. cinnamon, 1 tspn grd. coriander, 1/2 tspn grd. cumin, 1/2 tspn cayenne pepper, 500ml chicken stock, 1/4 cup honey, 1/2 cup fresh coriander, coarsely chopped, 1/2 tspn saffron pdr. 3 large quince, washed, (to remove the fluffy coating) peeled and quartered and cored, 2 Tblspn fresh lemon juice, 2 Tblsp honey, water, 1 Tblspn butter.
• Couscous for serving: 3/4 cup couscous, 1/4 cup sultanas, 1 Tblspn butter, boiling water to cover, 3 Tblspn sliced almonds, 1/4 tspn dried ginger pdr, 1 tspn Moroccan seasoning (Masterfoods), remaining coriander, chopped, salt and pepper to taste, 1 Tblspn olive oil.

Description

Lamb Shank And Quince Tagine - Traditionally The Meat Is Not Browned (Moroccans Would No Doubt Frown On This) But I Think It Gives The Dish A Better Flavour And Appearance.

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