Senin, 11 April 2011

Slow-roasted lamb & quince

Ingredients (serves 6)

  • 1 tbs olive oil
  • 1 (about 1kg) boneless lamb shoulder
  • 1 brown onion, halved, each half cut into thin wedges
  • 2 garlic cloves, crushed
  • 2 tsp ground cumin
  • 1 tsp ground ginger
  • 1 tsp sweet paprika
  • 1 x 7cm cinnamon stick
  • 1 chicken stock cube
  • 500ml (2 cups) water
  • 3 (about 1kg) quinces, peeled, cored, cut into thick wedges
  • 1 tbs honey
  • 1/2 cup loosely packed fresh coriander leaves
  • Couscous, to serve
  • Method

    1. Preheat oven to 160°C. Heat the oil in a large roasting pan over high heat. Add the lamb and cook for 3 minutes each side or until brown all over. Transfer to a plate.
    2. Reduce heat to medium. Add the onion and garlic to the pan and cook, stirring, for 3 minutes or until onion softens. Add the cumin, ginger, paprika and cinnamon and cook, stirring, for 1 minute or until aromatic. Add the lamb, stock cube, water and quince. Bring to the boil. Remove from heat. Cover the roasting pan tightly with foil.
    3. Roast in preheated oven for 1 1/2 hours. Remove from oven. Uncover and drizzle lamb evenly with honey. Roast, uncovered, for a further 30 minutes or until quince and lamb are tender. Remove from oven and set aside for 15 minutes to rest.
    4. Sprinkle the lamb with coriander and serve immediately with couscous.

Preparation Time

10 minutes

Cooking Time

130 minutes

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