Thomasina Miers’ recipe for fragrant lamb and quince tagine

A lush stew of quince and lamb infused with Levantine spices – and it’s just as good made with squash instead of the meat

Don’t be daunted by the fuzzy skin and hard flesh of quince – these autumn gems blush pink and turn sweet and fragrant with slow cooking. Lamb neck, a brilliantly affordable cut, also yields into soft, falling-apart fragments when it’s cooked slowly. Ras el hanout seems a fitting seasoning for the two together – a warming blend of ginger, coriander, cumin, turmeric, cardamom, nutmeg and even some rose petals.

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