Lamb and quince tagine

Name: Lamb and quince tagine
Prep time: 2400 s
Total time: 2400 s
Yield: 4 Servings
Cuisine: african
Ingredients: 800 g lamb shoulder; 2 quinces; 1 onion; 2 tbsp olive oil; 4 tbsp butter; ½ tsp ground ginger; ½ tsp ground turmeric; ¾ tsp ground cinnamon; 1½ tbsp honey; 1 tsp sesame seeds; 1 lime (juice); salt; pepper; yogurt for serving; cilantro for garnishing; pomegranate seeds for garnishing; rice for serving

Based on 9 ratings

Difficulty

Medium 👍

min.

Preparation

min.

Baking

min.

Resting

Ingredients

Servings:-4+

800 g	lamb shoulder
2	quinces
1	onion
2 tbsp	olive oil
4 tbsp	butter
½ tsp	ground ginger
½ tsp	ground turmeric
¾ tsp	ground cinnamon
1½ tbsp	honey
1 tsp	sesame seeds
1	lime (juice)
	salt
	pepper
	yogurt for serving
	cilantro for garnishing
	pomegranate seeds for garnishing
	rice for serving

Metric

Imperial

How-To Videos

Utensils

tagine or large saucepan
vegetable peeler
cutting board
knife

Enjoy with

Shiraz, Australia
With its fruity notes and mild earthiness, this Australian red wonderfully complements the warm spices of the lamb and quince tagine.

Nutrition per serving

Cal
475

Protein
42g

Fat
27g

Carb
15g

Step 1/4

Trim and cut lamb into medium-sized pieces.

800 g lamb shoulder

cutting board
knife

Trim and cut lamb into medium-sized pieces.

Step 2/4

Peel, quarter, and core quinces. Cut quinces into medium-sized pieces. Peel and finely dice onion.

2 quinces
1 onion

vegetable peeler

Peel, quarter, and core quinces. Cut quinces into medium-sized pieces. Peel and finely dice onion.

Step 3/4

Heat olive oil and butter in a tagine or large saucepan and sear meat and onions for approx. 2 min. Add quince, ginger, turmeric, cinnamon, and honey and let simmer for approx. 15 – 20 min., stirring occasionally. Season to taste with salt, pepper, and lime juice.

2 tbsp olive oil
4 tbsp butter
½ tsp ground ginger
½ tsp turmeric
¾ tsp ground cinnamon
1½ tbsp honey
1 lime (juice)
salt
pepper

tagine or large saucepan

Heat olive oil and butter in a tagine or large saucepan and sear meat and onions for approx. 2 min. Add quince, ginger, turmeric, cinnamon, and honey and let simmer for approx. 15 – 20 min., stirring occasionally. Season to taste with salt, pepper, and lime juice.