Moroccan Tagine With Quinces and Honey

Fruity Lamb Tagine
Fruity Lamb Tagine
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For the meat:
1 kg (about 2 lbs) Lamb or beef, cut into 2-inch or 3-inch pieces
2 Onion medium 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 threads crumbled
¼ tsp Cayenne pepper
¼ tsp Ras El Hanout
4 tbsp Olive oil
4 tbsp Butter
1 small bunch of Cilantro tied into a bouquet
For the quinces:
1-1 ½ kg (3 lbs) Quinces cored cut into quarters or eighths, set aside in bowl of water
1 tsp Sugar
3-4 tbsp Saffron threads cooking liquid from the quinces
3-4 tbsp Beef broth from the meat
3 tbsp Butter
2 tbsp Honey
2 tbsp Sugar
1 tsp Cinnamon
pinch Salt (optional)

Nutritional information

  • For the meat:

  • For the quinces:

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:

Ingridiens for Moroccan Tagine With Quinces and Honey

So, how to make Moroccan Tagine with Quinces (Safarjal)?

Steps to make Moroccan Tagine With Quinces and Honey


Cook combine meat and spices


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.


Add herbs and water


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.


Reserve liquid


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


Poach quinces


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.


Drain quinces


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


Prepare syrup


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.


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.



Serve with crusty Moroccan bread to scoop it all up!

The best part of this Moroccan Tagine with Quinces (Safarjal) might be the crusty Moroccan bread used to soak up all the juices and lick the plate clean. There won’t be a drop left behind! Let us know if you love this one and tag #cookmerecipes on your own posts and pictures!

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