Heat a roasting pan. Preparation lamb tagine – Photo: private
Cut the lamb meat into large pieces of 80 to 100g. Oil in the roaster form, brown the meat in it from all sides. Peel and dice the onions and add them to the meat. Season with salt, enough raz, cinnamon, pepper el Hanout and saffron. Mix everything, cover just with water and let it bubble up. Reduce the temperature, put the lid on and simmer gently for about 1 ½ hours.
After about 45 min, heat a large frying pan. Cut the quinces Photo: private
Using a heavy kitchen cleaver or possibly kitchen knife, quarter the quinces lengthwise and core, but do not peel. Melt the butter in the frying pan and roast the quince quarters on one cut surface for a few minutes over medium heat. Tip them onto the other cut surface and roast them as well, finally put them on the peel side, add the walnuts and drizzle the honey on the quinces. Simmer for a few more minutes. Put the quinces with the skin down on the meat in the roasting pan, add the walnuts and the butter.
Preheat the oven to 70 degrees. Lambajine with quinces – Photo: private After about 15 min. check for the first time whether the quinces are soft.
The cooking time is difficult to estimate, it varies greatly depending on the type of quince, so pierce regularly with a roulade needle or possibly a small knife. When the quinces are soft, remove