This North African-inspired stew is a delightful blend of sweet and savory flavors that combines the unique flavor of quince with succulent lamb for an aromatic dish that’s both comforting and exotic.
INGREDIENTS:
For the Lamb:
2 lbs. lamb shoulder or leg, cut into 1-inch cubes
2 tablespoons olive oil
1 large onion, finely chopped
3 cloves garlic, minced
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon ground cinnamon
Salt and black pepper to taste
For the Quince:
2 ripe quince, peeled, cored, and cut into wedges
1/2 cup honey
1/2 cup water
1 cinnamon stick
4-6 saffron threads (optional)
For Serving:
Cooked couscous or rice
Chopped fresh cilantro or parsley for garnish
METHOD:
In a large, heavy-bottomed pot or tagine, heat the olive oil over medium-high heat. Add the lamb cubes and brown them on all sides. Remove the lamb from the pot and set it aside.
In the same pot, add the chopped onion and garlic. Cook until the onion becomes translucent, about 5 minutes.
Add the ground cumin, ground coriander, ground cinnamon, salt, and black pepper to the onions and garlic. Stir well to coat the aromatics with the spices.
Return the seared lamb to the pot and stir to combine it with the spices and aromatics.
Place the quince wedges on top of the lamb.
In a separate bowl, mix the honey and water until well combined. Pour this mixture over the lamb and quince. Add the cinnamon stick and saffron threads (if using) for extra flavor.
Cover the pot and reduce the heat to low. Let the tagine simmer for 1 1/2 to 2 hours, or until the lamb is tender and the quince has softened and absorbed the flavors.
Serve stew over cooked couscous or rice. Garnish with chopped fresh cilantro or parsley for a burst of color and freshness.
