Moroccan Lamb Tagine with Quinces and Almonds
This lamb tagine with quinces and almonds is a true treasure of Moroccan cuisine, often prepared for special occasions. The tart sweetness of quinces pairs perfectly with the richness of lamb and the warmth of spices like ras el hanout and cinnamon. Wondering what the essential spices of Moroccan cuisine are? Ras el hanout, ginger, saffron, and cinnamon are must-haves. Here, they create a symphony of flavors that transports you straight to the streets of Marrakech. A comforting and festive dish, to enjoy with light couscous or homemade bread.
Ingredients
- Lamb shoulder800 g
- Quinces3
- Onion2
- Garlic3 cloves
- Olive oil3 tbsp
- Butter30 g
- Ras el hanout1 tbsp
- Cinnamon1 stick
- Saffron1 pinch
- Ground ginger1 tsp
- Turmeric1 tsp
- Honey2 tbsp
- Blanched almonds100 g
- Sugar1 tbsp
- Orange blossom water1 tbsp
- Fresh coriander1 bunch
- Salt1 tsp
- Pepper1/2 tsp
Instructions
- 1
Heat olive oil and butter in a tagine or pot. Sauté chopped onions and garlic until translucent.
- 2
Add lamb pieces and brown on all sides. Sprinkle with ras el hanout, ginger, turmeric, salt, and pepper. Mix well.
- 3
Add cinnamon stick, saffron, and 500 ml water. Cover and simmer over low heat for 1 hour.
- 4
Meanwhile, peel quinces, cut into quarters, and remove seeds. Blanch for 5 minutes in boiling water, then drain.
- 5
Add quinces to the tagine with honey, sugar, and orange blossom water. Cook for another 30 minutes, until quinces are tender and sauce is thick.
- 6
Toast almonds in a dry pan. Sprinkle over the tagine and garnish with fresh coriander before serving.
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