Tunisian Lamb Tajine with Quinces and Raisins
This Tunisian lamb tajine with quinces and raisins is a signature dish of Tunisian cuisine, where sweet and savory combine perfectly. Unlike Moroccan tajine, there's no clay pot here: it's a slow-cooked stew, rich in flavor thanks to harissa, spices, and fruit. The quinces add a tangy note that balances the sweetness of the raisins. Tunisian cuisine stands out for its generous use of olive oil, harissa, and spices like caraway and coriander. This comforting dish is perfect for winter meals. Served with couscous or tabouna bread, it will delight your guests. Don't hesitate to make it ahead, it will be even better reheated.
Ingredients
- Lamb shoulder800 g
- Quinces2
- Onions2
- Garlic3 cloves
- Raisins50 g
- Tomato paste1 tbsp
- Harissa1 tsp
- Turmeric1 tsp
- Cinnamon1 stick
- Ground ginger1/2 tsp
- Olive oil3 tbsp
- Salt1 tsp
- Black pepper1/2 tsp
- Fresh parsley1 bunch
Instructions
- 1
Brown the lamb pieces in olive oil with the sliced onions and crushed garlic until golden.
- 2
Add the tomato paste, harissa, turmeric, ginger, cinnamon stick, salt, and pepper. Stir and cook for 2 minutes.
- 3
Cover with water, bring to a boil, then reduce heat and simmer covered for 1 hour.
- 4
Meanwhile, peel the quinces, cut into quarters, core them, and blanch for 5 minutes in boiling water.
- 5
Add the quinces and raisins to the pot, continue cooking for 20-30 minutes until the meat and quinces are tender.
- 6
Adjust seasoning, sprinkle with chopped parsley, and serve hot with couscous or tabouna bread.
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