Tagine of Lamb with quinces
	cookeryonline.com							RECIPE
	cookerybookonline.com							Number	1035
		Enter number of portions required:			2			Enter price per UNIT / LITRE / KG
		Portions		4	MLS or GMS	0.5	MLS or GMS	PRICE	TOTAL COST
		INGREDIENTS		UNITS		UNITS
		Shoulder Lamb diced			1000		500
		Onions chopped			200		100
		paprika	tsp	0.5		0.25
		Fresh coriander/chilantro		2		1
		Saffron ground		0.25		0.125
		ground ginger		0.5		0.25
		quinces cored and peeled			500		250
		buteer			60		30
		pitted prunes			250		125
		lamb or beef stock	ml		300		150
		black pepper and salt
		salt
								Cost
		Method
	1	Place lamb and half the onions in a heavy based pan or tagine and barely cover with stock or water
	2	Add coriander, saffron and ginger and bring to boil stirring occasionally.
	3	Cover and simmer for 1 hour
	4	Dice the quinces and fry off in butter with the remaining onions until golden.
	5	Add to the Tagine with the prunes after half an hour.
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	10
	NOTES: