Name: Lamb with quince and honey
Prep time: 10 min
Cook time: 480 min
Total time: 490 min
Yield: 4
Ingredients: 1 kilogram boneless lamb shoulder; 6 clove garlic, peeled, halved; 2 tablespoon finely chopped coriander root and stem mixture; 2 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon sweet paprika; 2 tablespoon olive oil; 1 medium brown onion, thickly sliced; 1 cup (250 millilitres) chicken stock; 1 cinnamon stick; 2 tablespoon honey; 1/3 cup coarsely chopped fresh coriander leaves; 1 tablespoon quince paste; couscous, to serve

Lamb with quince and honey

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Serves 4

Prep

10M

Cook

Marinate

Total

8H 10M

Ingredients

1 kilogram boneless lamb shoulder

6 clove garlic, peeled, halved

2 tablespoon finely chopped coriander root and stem mixture

2 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon sweet paprika

2 tablespoon olive oil

1 medium brown onion, thickly sliced

1 cup (250 millilitres) chicken stock

1 cinnamon stick

2 tablespoon honey

1/3 cup coarsely chopped fresh coriander leaves

1 tablespoon quince paste

couscous, to serve

Method

1.Roll and tie lamb with kitchen string at 5cm intervals. Using mortar and pestle, crush garlic, coriander root and stem mixture, spices and half the oil until almost smooth. Rub garlic mixture all over lamb; cover, refrigerate 2 hours.

2.In large frying pan, heat remaining oil; cook lamb until browned all over. Remove from pan. Add onion to same pan; cook, stirring, until onion softens.

3.Place stock, cinnamon and onion mixture in 4.5-litre (18-cup) slow cooker; top with lamb, drizzle with honey. Season with salt and pepper. Cook, covered, on low, 8 hours. Stand lamb 10 minutes; stir quince paste into sauce.

4.Thickly slice lamb, serve with sauce; sprinkle with chopped coriander.

5.Lamb can be covered and refrigerated overnight at the end of step 1.

6.Serve with couscous.

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