Saffron Lamb with Prunes

Heat the oil in a large saucepan or Tagine, season the lamb with salt and pepper and brown on all sides and set aside. In the same saucepan place the onion, saffron, cumin, ginger, cardamom and garlic, cook gently until the spices become aromatic, add the tomato paste and allow to cook out for a few seconds then add the tinned chopped tomatoes, fresh tomatoes, garlic, prunes, cinnamon and quinces.

Bring to the boil and add the lamb and honey, turn the heat down and simmer gently for an hour, stir in the herbs and orange zest. Remove from the heat and garnish with freshly chopped parsley and coriander.