Thank you Mcmich and Wonder. I actually took it from the Taste site, not the Good Taste mag like I thought
Anyway here is my converted recipe:
LAMB & QUINCE TAGINE Serves 4-6, depending on serve size
1kg lamb leg or shoulder, diced into large cubes (used butterflied ‘Greek’ style lamb)
1 onion, peeled, finely chopped
2 garlic cloves, crushed
1 tsp each: ground ginger, turmeric, cumin
¼ tsp chilli powder
1 cinnamon stick
½ tsp saffron threads
2 quinces, peeled, hard core removed, quartered
2 ½ cups chicken stock
2 tbsp honey
2 kaffir lime leaves
shake fish sauce
1 sweet potato, peeled, cut into 2cm cubes
420g can chickpeas, rinsed and drained
Couscous, to serve
Heat a little oil in pc. Cook the lamb in 3 batches until browned, remove with a slotted spoon to a plate.
Add a little more oil to pot if needed, add onion and cook over med heat until almost tender.
Add garlic and dry spices and cook until aromatic, 30-60 secs.
Add stock and stir, picking up any stuck bits off the bottom of the pot.
Return meat and any juices, also the quinces, honey, lime leaves and fish sauce. Give a good stir. Cover with lid and bring to high pressure over high heat. Once stabilised, cook 25 mins.
Release pressure using qrm.
Add the sweet potato and chickpeas, cover and bring to low pressure over high heat. Once stabilised, cook 5 mins. Release pressure using nrm.
Remove cinnamon stick and lime leaves.
Serve with couscous and a grind of fresh coriander/parsley.
