Moroccan Tagine With Quinces and Honey

Steps to make

1. 1

   Cook combine meat and spices

   10 min
   

   In a pressure cooker or heavy bottomed pot, stir meat, onions, garlic, cinnamon, ginger, salt, turmeric, black pepper, cayenne pepper, Ras El Hanout, oil and butter. Over medium-high heat, mix well and cook until meat is browned.

2. 2

   Add herbs and water

   50 min
   

   Add saffron, cilantro and 3 cups of water. Cover with the lid and cook with pressure for about 45 minutes or simmer without pressure for 1½ hours until meat is extremely tender.

4. 3

   Reserve liquid

   2 min
   

   Reserve 3-4 tablespoons of the tagine broth then reduce remaining liquid until sauce is thickened.

5. 4

   Poach quinces

   15 min
   

   Drain the quinces and transfer them to a skillet or pot with fresh water and a dissolved teaspoon of sugar. Bring to a boil then reduce heat and simmer gently for 15-20 minutes until quinces are tender but still hold their shape.

6. 5

   Drain quinces

   3 min
   

   Drain quinces and reserve a few tablespoons of the poaching liquid.

7. 6

   Prepare syrup

   5 min
   

   Transfer reserved quinces, reserved meat broth, reserved poaching liquid, butter, cinnamon, sugar, honey and salt and bring to a simmer, stirring occasionally and turning quinces to continuously coat all sides until sauce is thickened into a syrup.

8. 7

   Assemble plate

   

   Place meat and sauce on a serving platter, discarding cilantro pieces. Arrange quinces around meat and pour the syrup over the meat and fruit.

9. 8

   Serve

   

   Serve with crusty Moroccan bread to scoop it all up!