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
- 1 tsp Salt (or to taste)
- 1/2 tsp Black Pepper
- 3 tbsp Olive Oil
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.
Medina Kitchen Experts
Authentic recipe sourced and verified by our local culinary experts. Deeply rooted in Moroccan heritage and family traditions.
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