Moroccan Lamb Tagine with Quince

Generous serving for 4 people.

1 kg stewing lamb or chicken, cubed
2 onions chopped
1 tub Lowry Peaks Golden Quince Pâté
2 1/2 tsp paprika and pinch of cayenne
Salt and pepper
1 tsp ground ginger
1 cup chopped parsley or coriander or 50 g ready-to-use coriander
Juice of 1/2 a lemon
1 dessertspoon brown sugar
3/4 cup chopped apricots, dates or sultanas
1/2 cup toasted slivered almonds

Heat oven to 180° C / 350° F / gas mark 4. Put cubed meat and chopped onion in casserole pan and just cover with water. Season with salt, pepper, paprika and cayenne. Add parsley/coriander and ginger. Simmer in covered pan until meat is soft and liquid reduced – about 1 1/2 hrs.

Add lemon and brown sugar. Add tub of Lowry Peaks Golden Quince Pâté and gently melt into sauce. Adjust seasoning. Add fruits and nuts.

Serve with rice or new potatoes.

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