Marqa Hlouwa

Method

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1. Brown the lamb in the oil over high heat in two batches, 8 minutes total. Lift out.

   Mark done

2. Soften the onions in the same pan 10 minutes.

   Mark done

3. Stir in the tomato purée and harissa and fry 2 minutes until the oil runs red.

   Mark done

4. Return the lamb with the cinnamon sticks, ground coriander, ginger, salt and water. Simmer covered 60 minutes.

   Mark done

5. Test a piece of quince — if it is rock hard, poach it separately in water for 15 minutes first.

   Mark done Start 15 min timer

6. Add the quince, prunes and honey and simmer uncovered 25 minutes, until the lamb is tender and the sauce has reduced and glossed.

   Mark done

7. Stir in the rose water off the heat and scatter with the toasted almonds. Serve with couscous or bread.

   Mark done

Chef’s Tips

• Fruit in for the last 25 minutes only.
• Test the quince first — hardness varies enormously.
• The sweetness is the point. Do not cut the honey.

Pairing Suggestions

• Plain couscous
• Khobz tabouna
• Mint tea

Storage & Reheating

Refrigerated for 4 days and better the next day. It freezes for 3 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.