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Lamb Tagine with Quince

Serves 6 Entree meat, tagine

Lamb Tagine with Quince

In the cooler months of autumn, the people of Fes and Meknes turn to lamb tagine with quince, a dish that marries the earthiness of lamb with the fragrant sweetness of quince. This dish is a seasonal favorite, capturing the essence of the harvest as quinces reach their peak ripeness. The combination of these ingredients transforms the humble tagine into a culinary celebration, embraced by families as the weather turns crisp.

As the quince cooks, it becomes luxuriously honeyed, maintaining its shape while the sauce imbibes its unique perfume—a scent that apples could never impart. The lamb, tender and infused with spices like ginger, cinnamon, and turmeric, creates a harmony of flavors that lingers on the palate. A touch of honey enhances the natural sweetness, ensuring each bite is a gentle balance of savory and sweet.

Ingredients

  • 1.5 kg (3.3 lb)lamb shoulder, chunks
  • 2quinces, peeled and wedged
  • 2onions, sliced
  • 1 tspginger
  • 1 tspcinnamon
  • 1 tspturmeric
  • 2 tbsphoney
  • 3 tbspolive oil or butter
  • to tastesalt

Method

  1. In a large, heavy-bottomed pot or a traditional tagine, heat 3 tablespoons of olive oil or butter over medium-high heat. Once the oil is shimmering or the butter is melted and slightly foamy, add the 1.5 kg (3.3 lb) of lamb shoulder chunks in a single layer. Brown the lamb on all sides, turning occasionally, until each piece has a deep, golden-brown crust. This step helps to seal in the juices and should result in a rich, caramelized exterior.
  2. Reduce the heat to medium and add the 2 sliced onions to the pot with the browned lamb. Stir in 1 teaspoon each of ginger, cinnamon, and turmeric, along with salt to taste. Cook, stirring occasionally, until the onions are soft and translucent, and the spices are fragrant. This process allows the spices to release their essential oils and flavors into the dish, creating a flavorful base.
  3. Pour in enough water to just cover the lamb, about 4-5 cups, and bring the mixture to a gentle simmer. Cover the pot with a lid and let it simmer for 1 hour and 15 minutes, stirring occasionally. The lamb should become tender, absorbing the aromatic flavors of the spices, and the liquid should reduce slightly, concentrating the taste. You will notice the lamb is tender when it can be pierced easily with a fork.
  4. After the lamb has simmered, nestle the wedges of 2 peeled quinces into the pot, ensuring they are partially submerged in the liquid. Drizzle 2 tablespoons of honey over the quince and lamb. Cover the pot again and continue to cook for 25-30 minutes, until the quince is tender but still holds its shape. The sauce should thicken slightly and become glossy, indicating it's infused with the sweetness of the honey and the aroma of the spices.
  5. Once the quince is tender and the sauce has reached the desired consistency, taste and adjust the seasoning with more salt if needed. Serve the lamb tagine hot, accompanied by fresh bread or couscous to soak up the rich, fragrant sauce. The dish should have a balance of savory and sweet flavors, with the quince providing a unique, honeyed contrast to the spiced lamb.
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From the cookbook

Authentic Moroccan Cuisine

This recipe is from Authentic Moroccan Cuisine by Yassine Sbiti — the Moroccan volume in the ComidaTime International Cuisines series.

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