This Moroccan-inspired tagine brings together tender lamb, fragrant spices, and sweet-tart quince. Slow-simmered with honey and cinnamon, it’s both exotic and comforting. Serve over couscous or rice for a flavorful, memorable meal.
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
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 lamb cubes and brown on all sides. Remove and set aside.
In the same pot, add onion and garlic. Sauté until translucent, about 5 minutes.
Stir in cumin, coriander, cinnamon, salt, and pepper, coating the onions and garlic.
Return lamb to the pot. Place quince wedges on top.
In a small bowl, whisk honey and water until smooth. Pour over lamb and quince. Add cinnamon stick and saffron (if using).
Cover and reduce heat to low. Cook 1½–2 hours, until lamb is tender and quince is soft and infused with flavor.
Spoon over couscous or rice and garnish with fresh cilantro or parsley.
