Lamb and quince tagine

Lamb and quince tagine

Based on 9 ratings

Difficulty

Medium 👍
40
min.
Preparation
0
min.
Baking
0
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
  • 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

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 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
  •  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.

Step 4/4

Serve with sesame seeds and some yogurt, if desired. Garnish with cilantro and pomegranate seeds. Enjoy with rice!
  • 1 tsp sesame seeds
  • yogurt for serving
  • cilantro for garnishing
  • pomegranate seeds for garnishing
  • rice for serving

Serve with sesame seeds and some yogurt, if desired. Garnish with cilantro and pomegranate seeds. Enjoy with rice!