For the meat:
- 1 kg (about 2 lbs) Lambor beef, cut into 2-inch or 3-inch pieces
- 2 Onionmedium finely chopped
- 3-4 cloves Garlic
- 1 or 2 small pieces of Cinnamon stick
- 1 ½ tsp Ginger
- 1 tsp Salt
- 1 tsp Turmeric
- ½ tsp Black pepper
- ½ tsp Saffron threadscrumbled
- ¼ tsp Cayenne pepper
- ¼ tsp Ras El Hanout
- 4 tbsp Olive oil
- 4 tbsp Butter
- 1 small bunch of Cilantrotied into a bouquet
For the quinces:
- 1-1 ½ kg (3 lbs) Quincescored cut into quarters or eighths, set aside in bowl of water
- 1 tsp Sugar
- 3-4 tbsp Saffron threadscooking liquid from the quinces
- 3-4 tbsp Beef brothfrom the meat
- 3 tbsp Butter
- 2 tbsp Honey
- 2 tbsp Sugar
- 1 tsp Cinnamon
- pinch Salt(optional)
Moroccan Tagine With Quinces and Honey
This Moroccan Tagine with Quinces (Safarjal) unbelievably good! Tagine is the name given to the cooking vessel this meal is cooked in. A round, shallow bowl with a conical shaped lid.
Typical tagine recipes stemming from East Africa and Morocco specifically calls for meat and fruit to be cooked together to create a sweet, fruity but rich and meaty dish. The flavor combinations are deliciously mouthwatering.
To make Moroccan Tagine with Quinces (Safarjal), you will need the following ingredients:
So, how to make Moroccan Tagine with Quinces (Safarjal)?
Steps to make Moroccan Tagine With Quinces and Honey
1 | Cook combine meat and spices | 10 |
2 | Add herbs and water | 50 |
3 | Reserve liquid | 2 |
4 | Poach quinces | 15 |
5 | Drain quinces | 3 |
6 | Prepare syrup | 5 |
7 | Assemble plate | |
8 | Serve | |
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