Lamb And Quince Tagine

• 3 1/2 tbsp butter
• 2 tbsp olive oil
• 2 None medium quince, peeled, cut into thick wedges
• 1/2 cup honey
• 2 1/4 lb lamb shoulder, deboned, roughly chopped
• 2 tbsp fresh cilantro roots and stems, finely chopped
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp ground ginger
• 1 None cinnamon stick
• 1 2/3 cups beef stock
• 2 tbsp tomato puree
• 1/4 cup currants
• 1/2 cup fresh cilantro leaves

1. Preheat oven to 350u0b0F. Heat butter and 1 tbsp oil in a large tagine or Dutch oven. Cook quince, stirring, for 10 mins, or until lightly browned. Add 1/4 cup honey. Cook, stirring, for 5 mins, or until quince is lightly caramelized. Remove from tagine.
2. Add remaining oil to tagine. Cook lamb, in batches, until browned. Return quince to tagine and add cilantro roots and stems, spices, stock, tomato puree and remaining honey. Bring to a boil then cover tagine and transfer to oven to cook for 1 hour 30 mins, or until lamb is tender. Stir in currants and cilantro leaves. Season to taste.

butter, olive oil, quince, honey, lamb shoulder, stems, ground cumin, ground coriander, ground ginger, cinnamon stick, beef stock, tomato, currants, fresh cilantro

Taken from recipes-plus.com/api/v2.0/recipes/34056 (may not work)