Lamb Tagine with Quince

In a large casserole, heat the olive oil and add the onions over medium heat. Cover with a lid and leave the onions until they are soft and translucent, about 15 minutes.

Add the garlic, spices, and meat. Cook for 5 to 7 minutes, turning the meat occasionally.

Pour the stock into the casserole and place the coriander bouquet on top of the meat. Bring to a boil, then cover with a lid and reduce to medium-low heat. Simmer gently for 1.5 to 2 hours or until the meat is soft and separates easily, stirring occasionally.

Meanwhile, peel and quarter the quinces, discarding the core. Ensure the pieces are of equal size for even cooking.

Place the quince pieces in a large skillet and cover with water. Bring to a boil, then reduce the heat to medium-low, cover with a lid, and simmer for 40 minutes. Start checking for doneness after 35 minutes.

Once the quinces are soft enough to insert a knife, remove them from the heat and drain.

When ready to serve, warm the butter and honey in a large pan over medium heat and add the cooked quince pieces. Glaze each piece on both sides for 2 minutes until lightly golden.

Serve immediately with the lamb and onion sauce, garnished with coriander. Enjoy with a side of couscous or crusty bread.