Tagine (tajine) with Lamb and Quince
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 ½ kg lamb, leg, cut into large cubes
- 2 large onions, roughly chopped
- 3 large quince (s), peeled and quartered, core removed
- 125 g apricot (s), dried (preferably oranic quality)
- 3 tablespoon olive oil
- 3 tablespoon butter
- 1 teaspoon coriander, ground
- 0.5 teaspoon ½ ground cumin
- 0.5 teaspoon ½ cayenne pepper
- 0.25 ¼ teaspoon, leveled saffron (alternatively 1/2 teaspoon turmeric)
- 1 teaspoon, leveled ginger, fresh, grated (please do not use dried ginger)
- 2 sticks cinnamon (preferably Ceylon cinnamon)
- 1 tablespoon tomato paste
- 1 cup coriander greens, fresh, chopped (optional, can also be left out.)
- 2 tablespoon coriander greens, fresh, chopped, for garnish (see comment above)
- salt and pepper
- 2 tablespoon honey
Print Recipe
Pin Recipe Instructions
- Fry the lamb cubes in olive oil.
- Add one of the chopped onions, all the spices, coriander leaves (optional), salt to taste and tomato paste. Cover with water, bring to a boil and cook on a low fire for about 60-90 minutes until the lamb is tender.
- Meanwhile, slowly fry the second chopped onion with the quince pieces in the butter until golden brown. Add onion, quince, honey and the dried apricots about half an hour before the lamb is done and continue to cook everything together on a small fire.
- Serve with couscous, garnish with the chopped coriander leaves. If you don`t like coriander, you can also use fresh, flat-leaf parsley as a garnish.
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