members recipes

Ingredients
1 tbsp of olive oil
500g lamb meat (collar or joint), cut into cubes
1 stick of celery, cut into pieces
2 sticks of cinnamon
2 cloves
1 bay leaf
1/2 tsp of saffron
pepper & salt
400 ml of water
2 quinces, quartered and decored
1 tbsp honey
1 tsp ground cinnamon

Method
Rub the bottom of a tajine with oil. Slowly bring to a medium heat. Put the lamb cubes, celery chunks, cinnamon sticks, cloves, bay leaf, saffron, some salt and pepper into the tajine. Pour in the water. Cover and let boil for 30 minutes.

Open the tajine and put in the quartered quinces. Cover and let boil for another 30 minutes until the quinces and the meat are tender.

Open the tajine again. Remove the quinces - you might want to put them under a grill or sauté them in butter. Leave the tajine uncovered, bring to a higher heat, add honey and ground cinnamon and let the juices reduce for another 15 minutes.

Put back the quinces and serve with couscous. :)