Lamb Tagine with Quince
If you were sitting in our family salon right now, I would serve you this. The quintessential autumn dish. Rich lamb paired with tart quince that has been poached and caramelized in honey and cinnamon. Rooted deeply in our Berber and Andalusian heritage, this is more than just a dish—it's a story told through spices. Trust me, you'll need plenty of crusty bread to soak up every last drop.
Nutritional Values (Per Serving)
Ingredients
- Lamb shoulder
- Quince
- Onions
- Cinnamon
- Honey
- Ginger
- Saffron
Step-by-Step Instructions
How do you achieve the authentic Moroccan flavor?
Start by gathering your ingredients. The magic always begins with patience and the right spices.
Slow-cook the lamb with onions
ginger
and saffron until tender.
Core and slice the quince (leave the skin on).
Poach the quince in water
then add honey and cinnamon to caramelize them.
Serve the lamb topped with the sticky
sweet quince slices.
Serve immediately in the center of the table. In Morocco, we never eat alone—Karam (hospitality) demands we share!
Medina Kitchen Experts
Authentic recipe sourced and verified by our local culinary experts. Deeply rooted in Moroccan heritage and family traditions.
Pair It With
Trust us, have a glass with this. It cuts the richness perfectly.
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