About This Dish
An autumnal masterpiece that highlights the Moroccan genius for combining fruit with meat. Lamb is slow-cooked until spoon-tender, then paired with quince halves that transform from pale and hard to a deep ruby-red, honey-glazed marvel. The quince releases natural pectin as it cooks, creating a luscious, velvety sauce without any added thickener. This seasonal dish appears on tables from October through December when quince is in season. It is one of the most photographed Moroccan dishes due to its stunning caramelized golden appearance.
Ingredients
- 800 g Lamb shoulder, cubed
- 3 large Quince, peeled, cored, and halved
- 2 large Onions, sliced
- 3 tbsp Honey
- 2 tsp Ground cinnamon
- 1/2 tsp Saffron threads
- 1 tsp Ground ginger
- 2 tbsp Butter
- 2 tbsp Olive oil
- to taste Salt and pepper
- 1.5 cups Water
Instructions
- 1
Season lamb with salt, pepper, ginger, saffron, and 1 teaspoon cinnamon.
- 2
Heat olive oil and butter in a tagine. Brown lamb pieces and set aside.
- 3
Add sliced onions and cook until deeply caramelized, about 15 minutes.
- 4
Return lamb, add water, cover, and simmer on low for 1.5 hours.
- 5
Place quince halves cut-side down in the sauce. Drizzle with honey and remaining cinnamon.
- 6
Cover and cook 30 minutes until quince is tender and deep golden.
- 7
Serve with the quince arranged around the lamb, drizzled with sauce.
Tips & Tricks
- Quince is extremely hard when raw — a sharp knife and cutting board are essential.
- The longer the quince cooks, the deeper its color becomes — from pale yellow to ruby red.
- If quince is unavailable, firm pears make a reasonable substitute.