Lamb and Quince Tagine

Instructions

1. Put the meat in an ovenproof cast-iron casserole with the oil, and brown.
2. Remove from the oil and keep on one side while adding the sliced onion and cooking gently until soft, adding more oil if you need it. 
3. Add the garlic, ground ginger, cinnamon, coriander and cumin. In most recipes, the spicing might finish, but I like to ensure strong flavours, and I like to ‘layer’ my spices, so I add harissa paste now. Cook for a few minutes.
4. Return the lamb to the casserole. Cover the ingredients with water and add the lamb stock cube. Bring up to a boil and season with salt and pepper.
5. Let the tagine now cook gently in a low oven – about 140 degrees – for around 3 hours or until the meat is soft and the sauce has started to show signs of the ingredients amalgamating in it.
6. Cut the quinces into quarters and put them in a pan in the least water necessary to cover them. Bring to the boil and keep them at a simmer until they’re soft. The outside goes mushy before the inside is cooked if you let the water boil fast, beware. 
7. Fish the quinces out of the water (don’t throw it away just yet, you may need it to add to the tagine if it needs more liquid), and skin and core. Cut into medium chunks. Toss these in a little melted butter in a frying pan, add the honey and saffron, and put them aside to await the meat is fully cooked.
8. When it is, add the quinces.
9. I garnish this with toasted sesame seeds, toasted almonds and fresh coriander.