Step 1

Preheat oven to 160°C. Heat the oil in a large roasting pan over high heat. Add the lamb and cook for 3 minutes each side or until brown all over. Transfer to a plate.

Step 2

Reduce heat to medium. Add the onion and garlic to the pan and cook, stirring, for 3 minutes or until onion softens. Add the cumin, ginger, paprika and cinnamon and cook, stirring, for 1 minute or until aromatic. Add the lamb, stock cube, water and quince. Bring to the boil. Remove from heat. Cover the roasting pan tightly with foil.

Step 3

Roast in preheated oven for 1 1/2 hours. Remove from oven. Uncover and drizzle lamb evenly with honey. Roast, uncovered, for a further 30 minutes or until quince and lamb are tender. Remove from oven and set aside for 15 minutes to rest.

Step 4

Sprinkle the lamb with coriander and serve immediately with couscous.