An Algerian pot

Serves 6

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• 60 ml (¼ c) olive or avocado oil
• 15 ml (1 tbsp.) ground ginger
• 5 ml (1 t) cayenne pepper
• 125 ml (½ c) cake flour
• Salt and ground black pepper
• 4 (about 400g each) shanks
• 2 onions, chopped
• 2 carrots, peeled and cut into 3cm pieces
• 2 cloves garlic, crushed
• 2 cinnamon sticks
• 10 ml (2 t) whole coriander
• 5 ml (1 t) cumin seeds
• 500 ml (2 c) stock
• 30 ml (2 tbsp.) honey
• pinch saffron
• finely grated zest and juice of 1 orange
• 410 g can whole peeled tomatoes, mashed with a fork

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Quinces

• 3 quinces, peeled and quartered
• 500 ml (2 c) rooibos
• zest of 1 orange
• 3 star aniseed
• handful chopped coriander

Preheat the oven to 180 ° C for the quinces.

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1 Heat the oil in a pot. Mix half the ground ginger and cayenne pepper with the flour and season to taste. Roll the shanks in the flour and fry until brown in oil.

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2 Add the onions, carrots and garlic and fry until brown. Season to taste.

3 Add the rest of the ground ginger and cayenne pepper and cinnamon sticks, coriander and cumin and mix for 1 minute.

4 Add the stock, honey, saffron, orange rind and juice and tomatoes. Cover and simmer for 2½-3 hours until the meat is tender, but not falling off the bone.

5 Quince: Combine quinces, tea, orange peel and star aniseed in a deep roasting pan. Cover and bake for 1 hour until tender, but not mushy. Remove the quince from the liquid and throw the liquid away.

6 Arrange the cooked quince on the meat and simmer for 30 minutes until the quinces are soft enough to thicken the sauce.

7 Mix the coriander through and serve with couscous.