Slow- Roasted Lamb with Quince

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Ingredients:

• 1 tbs Beerenberg Extra Virgin Olive Oil

• 1kg boneless lamb shoulder

• 1 brown onion, cut into thin wedges

• 2 tsp Beerenberg Crushed Garlic

• 2 tsp ground cumin

• 1 tsp ground ginger

• 1 tsp sweet paprika

• 1 x 7cm cinnamon stick

• 1 chicken stock cube

• 2 cups water

• 1 kg quinces, peeled, cored and cut into thick wedges

• 1 tbs Beerenberg Pure Honey

• 1/2 cup loosely packed fresh coriander leaves

• Couscous, to serve

Method:

1. Preheat oven to 160C. Heat the oil in a large roasting pan over high heat. Add the lamb and cook for 3 minutes each side or until brown all over. Transfer to a plate.

2. Reduce heat to medium. Add the onion and garlic to the pan and cook, stirring, for 3 minutes or until onion softens. Add the cumin, ginger, paprika and cinnamon and cook, stirring, for 1 minute or until aromatic. Add the lamb, stock cube, water and quince. Bring to the boil. Remove from heat.Cover the roasting pan tightly with foil.

3. Roast in preheated oven for 1 1/2 hours. Remove from oven. Uncover and drizzle lamb evenly with honey. Roast, uncovered, for a further 30 minutes or until quince and lamb are tender. Remove from oven and set aside for 15 minutes to rest.

4. Sprinkle the lamb with coriander and serve immediately with couscous.