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Moroccan Tagine With Quinces and Honey

Moroccan Tagine With Quinces and Honey

Name: Moroccan Tagine With Quinces and Honey
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 6
Cuisine: Mediterranean, Moroccan
Ingredients: Lamb 1 kg (about 2 lbs); Onion 2; Garlic 3-4 cloves; Cinnamon stick 1 or 2 small pieces of; Ginger 1 ½ tsp; Salt 1 tsp; Turmeric 1 tsp; Black pepper ½ tsp; Saffron threads ½ tsp; Cayenne pepper ¼ tsp; Ras El Hanout ¼ tsp; Olive oil 4 tbsp; Butter 4 tbsp; Cilantro 1 small bunch of; Quinces 1-1 ½ kg (3 lbs); Sugar 1 tsp; Saffron threads 3-4 tbsp; Beef broth 3-4 tbsp; Butter 3 tbsp; Honey 2 tbsp; Sugar 2 tbsp; Cinnamon 1 tsp; Salt pinch

Fruity Lamb Tagine

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1h 25m
Serves 6
Medium
(1)

Ingredients

	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

856

calories

59g

fat

30g

carbohydrates

53g

protein

220mg

cholesterol

232mg

sodium

Cuisine:

Ingredients

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)

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
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	Add herbs and water	50
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.
3	Reserve liquid	2
Reserve 3-4 tablespoons of the tagine broth then reduce remaining liquid until sauce is thickened.
4	Poach quinces	15
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.
5	Drain quinces	3
Drain quinces and reserve a few tablespoons of the poaching liquid.
6	Prepare syrup	5
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.
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.
8	Serve
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!

Lilly Mathuse

Lilly is an enthusiastic and cheerful young mom. She knows as well as any parent that children can be really picky when it comes to food. And she’s had plenty of experience trying to cook meals that are both tasty and nutritious, and able to satisfy the tastes of a fussy kid right away! To save you some precious time, Lilly's going to share with you all the tricks she learned the hard way, so you don’t have to! She has a wealth of recipes for quick and easy meals for kids and families on a budget.