Ingredients
- 1.5 kg (3 lb) lamb shoulder, cut into 3 cm (1¼ inch) pieces
- 2 large onions, diced
- ½ teaspoon ground ginger
- ½ teaspoon cayenne pepper
- ¼ teaspoon pulverised saffron threads
- 1 teaspoon ground coriander
- 1 cinnamon stick
- ½ cup (25 g/¾ oz) roughly chopped fresh coriander
- 40 g (1¼ oz) butter
- 500 g (1 lb) quinces, peeled, cored and quartered
- 100 g (3½ oz) dried apricots
- fresh coriander sprigs, extra, to garnish
Method
1. Place the lamb in a heavy-based, flameproof casserole dish and add half the onion, the ginger, cayenne pepper, saffron, ground coriander, cinnamon stick, fresh coriander and some salt and pepper. Cover with cold water and bring to the boil over medium heat. Lower the heat and simmer, partly covered, for 1½ hours, or until the lamb is tender.
2. While the lamb is cooking, melt the butter in a heavy-based frying pan and cook the remaining onion and the quinces for 15 minutes over medium heat, or until lightly golden.
3. When the lamb has been cooking for 1 hour, add the quinces and apricots.
4. Taste the sauce and adjust the seasoning if necessary. Transfer to a warm serving dish and sprinkle with coriander sprigs. Delicious served with couscous or rice.
