This recipe is by no means a traditional Tagine, only my take on this middle eastern classic with seasonal ingredients. The Quince can of course be exchanges for other seasonal or dried fruit.
850g Venison cubed into roughly 2-3cm chunks
1Tbsp Olive oil
2 Quinces (washed and cut into 8 wedges, core removed soak in a bowl with cold water and juice of a lemon to stop browning)
2 Onions chopped
1 Tbsp ground cumin seeds
Thumb size piece of ginger grated or finely chopped
2-3 cloves garlic crushed
1 Cinnamon stick
2 Bay leaves
1-2 Tbsp Harissa paste (dependant on heat tolerance and paste brand)
1 tsp Turmeric
1 Tbsp flaked sea salt
500ml chicken stock
2 Tbsp Tomato Puree
1 Tbsp Honey
1 Tin chickpeas (drained and rinsed)
- Preheat oven to 160°C
- Wash quinces thoroughly to remove the fuzzy outer layer. Cut into 8 wedges, remove the core and add to a bowl with cold water and juice of a lemon or a Tbsp vinegar and set aside until later when needed. The lemon juice or vinegar prevents the discolouration of the quince once it is cut.
- Heat a large casserole pan on a high heat, add olive oil, onions, cinnamon and bay and fry for a couple of minutes until lighting browned.
- Once browned and fragrant add the garlic, ginger and cumin and stir to combine well.
- Move the onion mixture to one side of the pan and ddd the venison cubes to brown.
- Once browned, stir through the turmeric, harissa paste and salt, then pour over the stock and mix well. Bring to a simmer, add quince pieces and place into preheated oven for approximately 90mins.
- Remove from the oven and stir in the tin of drained chickpeas, tomato puree and honey and return to the oven for a further 30mins.
- Remove from the oven and serve with chermoula (recipe below)
- I served this with pumpkin mash, however potato mash, rice or cous-cous are all great!
For the Chermoula
Small bunch of coriander
5 sprigs of mint
Juice and zest of half a lemon
1/2 tsp Sumac
1/2 tsp ground cumin seeds
1/4 tsp smoked paprika
Large pinch of Aleppo pepper or chilli flakes
Pinch of salt
50-100ml Olive oil
- Finely chop coriander and mint and add to a small bowl
- Start by adding 50ml of olive oil
- Add all other ingredients and mix well
- Add additional 50ml of olive oil to create a loose consistency if required
- Taste for seasoning. It should be fresh tasting to cut through the richness of the tagine