Lamb Tagine with Quinces and Almonds
Lamb tagine with quinces and almonds is a festive signature dish of Moroccan cuisine, often served on grand occasions such as weddings or Eid. The sweetness of honey-caramelized quinces blends with the tenderness of lamb and the crunch of almonds for an absolutely divine sweet-savory balance. You might wonder which spices are essential. Here, cinnamon, ginger, turmeric, and saffron play a key role. And for an authentic tagine, nothing beats slow cooking that lets the flavors meld. Don't hesitate to get ripe quinces; they'll bring that tangy note that makes all the difference. A generous dish that will warm up your festive meals!
Ingredients
- lamb shoulder1.5 kg
- quinces3 large
- blanched almonds150 g
- onion2
- garlic3 cloves
- olive oil4 tbsp
- butter50 g
- honey3 tbsp
- cinnamon1 stick
- ground ginger1 tsp
- turmeric1 tsp
- saffron1 pinch
- salt1 tsp
- pepper1/2 tsp
- fresh cilantro1 bunch
- water500 ml
Instructions
- 1
Cut the lamb into pieces, chop the onions and garlic. In a large pot or tagine, heat the olive oil and butter, then brown the meat until golden.
- 2
Add the onions and garlic, sauté them. Stir in the spices: ginger, turmeric, saffron, salt, pepper and the cinnamon stick. Mix well.
- 3
Pour in the water, cover and simmer over low heat for 1 hour, until the meat is tender.
- 4
Meanwhile, peel the quinces, cut into quarters and remove the seeds. In a pan, brown them with a little oil, then add the honey and a little water. Let caramelize.
- 5
Add the caramelized quinces to the tagine and continue cooking for 15 minutes. Adjust seasoning.
- 6
Toast the almonds in a dry pan. When serving, sprinkle the tagine with toasted almonds and chopped cilantro. Serve hot with bread or semolina.
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