LAMB & QUINCE TA GINE

The Weekend Australian - Magazine - - LIFE -

3 ta­ble­spoons sun­flower oil 2 onions, roughly chopped 2 cloves gar­lic, peeled 1kg lean lamb shoul­der or leg,

cut into chunks 1 tea­spoon ground gin­ger ½ tea­spoon ground cumin ½ tea­spoon ground co­rian­der ¼ tea­spoon cayenne pep­per 400ml beef stock 4 ta­ble­spoons clear honey 1 cin­na­mon quill Rind of ½ small pre­served lemon, rinsed well and flesh scraped off, or 2 strips of lemon zest 2 quince, peeled, quar­tered

and cored 40g but­ter 2 ta­ble­spoons roughly chopped

co­rian­der, to serve Place cous­cous in a heat­proof bowl. Pour over 1½ cups (375ml) boil­ing wa­ter, cover with plas­tic wrap and leave for 8-10 min­utes. Mean­while, heat oil in frying pan over medium heat. Add pine nuts and stir un­til golden. Add gar­lic, zuc­chini, spring onion and chilli. Cook, stirring, for 5-7 min­utes or un­til ten­der. Add pars­ley and basil. Trans­fer veg­etable mix to cous­cous and stir through, toss­ing well to fluff up cous­cous. Sea­son to taste and serve. Serves 4

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