Ingredients
Method
1.Heat butter and half the oil in tagine or flameproof casserole dish, cook quince, stirring, about 10 minutes or until browned lightly. Add half the honey, cook, stirring, about 5 minutes or until quince is lightly caramelised. Remove quince from tagine.
2.Preheat oven to 180°C (160°C fan forced).
3.Heat remaining oil in same tagine, cook lamb, in batches, until browned.
4.Return lamb and quince to tagine with coriander root and stem mixture, spices, stock, paste and remaining honey, bring to the boil.
5.Cover tagine, transfer to oven, cook about 1½ hours or until lamb is tender.
6.Remove from oven, stir in currants and coriander leaves. Season to taste.
Some of the stems and roots of coriander are used in this recipe so buy a bunch of fresh coriander with its roots intact. Wash the coriander under cold water, removing any dirt clinging to the roots. Chop coriander roots and stems together to obtain the amount specified.
Note
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