Cómo hacer Tajine de cordero con membrillo

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Autumn lamb with quince: the fruit cooks until it is honeyed and holds its shape, and the sauce takes on a perfume you cannot get from apple. A Fassi and Meknes instinct.

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.