A flavorful Moroccan-inspired dish featuring tender lamb cooked with aromatic spices and glazed quince.
Ingredients
Main Ingredients
- 2tbspolive oil
- 800gonions, chopped
- 300mLvegetable stock
- 1tbspgarlic, finely chopped
- 1tspground turmeric
- 1tspground ginger
- 1tspsalt
- 1pinchsaffron
- 1200glamb neck fillets
- 1bundlecoriander bouquet
Glazed Quince
- 3large quinces
- 40gunsalted butter
- 4tbsphoney
Nutrition (per serving)
Calories
613.3kcal (30.67%)
Protein
48.3g (96.66%)
Carbs
25.0g (9.09%)
Sugars
10.0g (20%)
Healthy Fat
20.1g
Unhealthy Fat
11.7g
% Daily Value based on a 2000 calorie diet
How to make Lamb Tagine with Quince
Cooking the Lamb
In a large casserole, heat the olive oil and add the onions over medium heat. Cover with a lid and leave the onions until they are soft and translucent, about 15 minutes.
Add the garlic, spices, and meat. Cook for 5 to 7 minutes, turning the meat occasionally.
Pour the stock into the casserole and place the coriander bouquet on top of the meat. Bring to a boil, then cover with a lid and reduce to medium-low heat. Simmer gently for 1.5 to 2 hours or until the meat is soft and separates easily, stirring occasionally.
Preparing the Quinces
Meanwhile, peel and quarter the quinces, discarding the core. Ensure the pieces are of equal size for even cooking.
Place the quince pieces in a large skillet and cover with water. Bring to a boil, then reduce the heat to medium-low, cover with a lid, and simmer for 40 minutes. Start checking for doneness after 35 minutes.
Once the quinces are soft enough to insert a knife, remove them from the heat and drain.
Glazing the Quinces
When ready to serve, warm the butter and honey in a large pan over medium heat and add the cooked quince pieces. Glaze each piece on both sides for 2 minutes until lightly golden.
Serve immediately with the lamb and onion sauce, garnished with coriander. Enjoy with a side of couscous or crusty bread.
Nutrition (per serving)
Nutrition (per serving)
Calories
613.3kcal (30.67%)
Protein
48.3g (96.66%)
Carbs
25.0g (9.09%)
Sugars
10.0g (20%)
Healthy Fat
20.1g
Unhealthy Fat
11.7g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Once peeled and cleaned, place your quince pieces in a large bowl filled with water to prevent them from turning brown.
If you notice there is almost no liquid left in the casserole while cooking the meat, add a few tablespoons of water to avoid the tagine from drying out and sticking to the pan.
FAQS
How do I cook lamb tagine with quince to ensure the meat is tender?
To ensure your lamb tagine is tender, cook the lamb neck fillets slowly over medium-low heat for 1.5 to 2 hours. This slow simmering allows the meat to break down and become soft. Stir occasionally to prevent sticking and ensure even cooking.
Can I make lamb tagine with quince gluten-free?
Yes, lamb tagine with quince can easily be made gluten-free. Just ensure that any stock you use is gluten-free, and serve it with gluten-free sides like quinoa or rice instead of traditional couscous.
What can I substitute for quinces in a lamb tagine recipe?
If you can't find quinces, you can substitute them with firm pears or apples. While they won't have the same tartness, they will still add a lovely sweetness to the dish. Just make sure to adjust the cooking time as needed, as pears and apples may cook faster.
How should I store leftover lamb tagine with quince?
Store any leftover lamb tagine in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 3 months. To reheat, thaw in the refrigerator overnight and warm on the stove over low heat until heated through.
What side dishes pair well with lamb tagine with quince?
Lamb tagine with quince pairs beautifully with fluffy couscous, crusty bread, or a simple green salad. You can also serve it with roasted vegetables or a yogurt sauce to complement the rich flavors of the dish.
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North Terrace, Adelaide, South Australia, 5000
Australia