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Lamb and Quince Tagine with Pistachio Cous Cous

This is a mexican dish, traditionally cooked in a Tagine, however if you don't have a tagine, then a lidded casserole dish should be fine, you may just have to add slightly more water.
40g suitable margarine
600g diced lamb
1 medium red onion, chopped
2 cloves garlic
1 cinnamon stick
2 tsp ground coriander
1 tsp ground cumin
1 tsp ground ginger
1 tsp dried chilli flakes
1.5 cups water
1 tin crushed tomatoes 
2 medium quinces, peeled, cored, quartered 
OR replace with similar sized amount of redcurrant jelly 2 tbsp (heaped)
1 Large courgette, chopped
2 tbsp chopped fresh coriander

Pistachio Cous cous
1.5 cups cous cous
1 cup boiling water
20g suitable margarine
1/2 cup fresh coriander (chopped)
1/4 cup roasted pistachios, chopped

1) Melt margarine in large saucepan; cook lamb until browned (remove from pan).  Add onion and cook until soft.  Add garlic, cinnamon, ground coriander, cumin, ginger and chilli and cook for a few minutes - keep stirring while cooking.

2) Return lamb to pan, stir in water, tomatoes and quince, boil and simmer covered for 30 minutes.  Uncover and simmer for about 1 hour or until sauce has thickened.  Stir occasionally during this time.

3) Add courgette, cook for 10 minutes, until it's tender.

4) Meanwhile make cous cous - combine with water and margarine in a heatproof bowl, cover and stand for about 5 minutes mixing with a fork occasionally.  Once all liquid is absorbed stir in coriander and nuts.

5) Serve with cous cous and sprinkle with coriander if required.