Lamb Tagine with Quinces Recipe

Ingredients

• 1 kg Lamb stew meat, cubed
• 2 medium onions, finely chopped
• 3 garlic cloves, minced
• 2 tablespoons olive oil
• 2 teaspoons ras-el-hanout
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 2 quinces, peeled and cut into wedges
• 2 cups chicken broth
• 1/2 cup dried apricots, chopped
• 1/2 cup raisins
• Salt and pepper to taste
• 2 tablespoons honey

Instructions

1. In a Dutch oven or tagine, heat the olive oil over medium-high heat.
2. Add the lamb cubes, onions, and garlic to the pot and saute until the meat is browned on all sides and the onions are translucent, about 10 minutes.
3. Sprinkle the ras-el-hanout, cinnamon, and ginger over the meat, stirring to coat evenly.
4. Add the quinces, chicken broth, dried apricots, and raisins to the pot, stirring to combine.
5. Season with salt and pepper to taste and bring the mixture to a simmer.
6. Reduce the heat to low and cover the pot, allowing the lamb tagine to cook for 1 1/2 to 2 hours until the meat is tender and the quinces are soft.
7. Remove the lid from the pot and pour in the honey, stirring to combine.
8. Increase the heat to medium and cook for an additional 15-20 minutes until the sauce has thickened and the meat is glazed and shiny.
9. Serve over couscous or rice and garnish with chopped fresh herbs such as parsley or cilantro, if desired.

Verdict

The lamb tagine with quinces is an incredibly flavorful and rich dish. The tender lamb is perfectly complimented by the sweet and tangy quinces, dried fruits, and aromatic spices. The honey glazed sauce adds a delectable layer of flavor to the dish, making it perfect for special occasions or a cozy family dinner.

Serving Suggestions

This dish is traditionally served over couscous, but can also be enjoyed with rice or crusty bread to soak up the delicious sauce. Pair with a glass of red wine and a side of steamed vegetables or a fresh salad for a complete meal.