John Gregory-Smith's Quince & Lamb Tagine

Tagines are still used in many parts of Morocco today. The space created by the lid allows steam to gather, meaning meat can be cooked slowly without drying out. In cooking terms, a lidded casserole dish will work just as well.

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EASY/PREPARE AHEAD/FREEZE

• READY IN 2 HRS 15 MINS • SERVES 4

-- 2 quinces, peeled, quartered and cored

-- 2 tablespoons olive oil

-- 600g lamb shoulder, off the bone and cut into 7.5–10cm pieces

-- 1 red onion, finely chopped

-- 2 garlic cloves, finely chopped

-- 400ml hot lamb stock

-- 1½ teaspoons rasel hanout

-- 1 teaspoon ground ginger

-- A pinch of saffron threads

-- ¾ teaspoon ground cinnamon

-- The thin piece of the shoulder blade bone (optional)

-- 50g butter

-- 2 teaspoons toasted sesame seeds

-- Sea salt and freshly ground black pepper