📝 About This Recipe
Transport your senses to the bustling medinas of Morocco with this exquisite Lham bi Sfarjel, a celebratory tagine that masterfully balances savory and sweet. Tender grass-fed lamb is slow-braised in a golden broth of saffron and ginger, then topped with fragrant, rose-hued quince poached in honey and cinnamon. This dish is a true testament to the sophisticated Moroccan art of combining fruit and meat into a harmonious, melt-in-your-mouth experience.
🥗 Ingredients
The Meat and Base
- 2 pounds Lamb shoulder or leg (cut into 2-inch chunks)
- 2 large Yellow onions (grated or very finely diced)
- 3 cloves Garlic (minced)
- 3 tablespoons Olive oil
- 1 teaspoon Ginger powder
- 1 teaspoon Turmeric
- 1/2 teaspoon Saffron threads (crushed and soaked in 2 tbsp warm water)
- 1 piece Cinnamon stick
- to taste Salt and Black Pepper
- 1 bouquet Fresh cilantro and parsley (tied together with kitchen twine)
The Quince (Sfarjel)
- 3 large Quince (scrubbed of fuzz, cored, and quartered)
- 3 tablespoons Honey (preferably a floral variety)
- 1 teaspoon Ground cinnamon
- 1 tablespoon Butter (unsalted)
- 1 teaspoon Orange blossom water (optional but highly recommended)
Garnish
- 1 tablespoon Sesame seeds (toasted)
- 1/4 cup Fried almonds (blanched and golden brown)
👨🍳 Instructions
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1
In a heavy-bottomed pot or a traditional clay tagine, heat the olive oil over medium heat. Add the lamb chunks and brown them slightly on all sides to develop flavor.
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2
Add the grated onions and garlic to the pot. Sauté for about 5-8 minutes until the onions are soft, translucent, and begin to meld with the meat juices.
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3
Stir in the ginger, turmeric, salt, pepper, and the cinnamon stick. Pour in the saffron water, ensuring the lamb is well-coated in the golden spices.
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4
Add enough water to almost cover the meat (about 2-3 cups). Place the herb bouquet on top, cover tightly, and simmer on low heat for 1.5 to 2 hours, or until the lamb is fork-tender.
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5
While the lamb cooks, prepare the quince. Wash them thoroughly and cut into quarters or eighths. Remove the hard core but leave the skin on for texture.
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6
Place the quince in a separate saucepan and cover with water. Boil for 15-20 minutes until they are tender enough to be pierced with a knife but still hold their shape.
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7
Drain most of the water from the quince, leaving about 1/2 cup. Add the honey, ground cinnamon, butter, and orange blossom water to the saucepan.
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8
Simmer the quince in this syrup over medium heat for another 10-15 minutes, basting frequently, until the fruit turns a deep amber or rosy color and the liquid is a thick glaze.
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9
Once the lamb is tender, remove the herb bouquet and the cinnamon stick. If the sauce (marqa) is too thin, increase the heat and reduce it until it is thick and syrupy.
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10
Carefully arrange the glazed quince on top of the lamb. Drizzle any remaining honey syrup from the quince pan over the meat for extra depth.
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11
Allow everything to simmer together for 5 minutes so the flavors can marry.
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12
Garnish generously with toasted sesame seeds and fried almonds just before serving to maintain their crunch.
💡 Chef's Tips
Always use lamb shoulder for the best results; the fat content ensures the meat stays succulent during the long braise. If you cannot find quince, firm Bosc pears make an excellent substitute, though they require less boiling time. Don't rush the onion sauté; grating the onions is a Moroccan secret that creates a thick, velvety sauce without flour. Be careful not to overcook the quince in the first boiling stage, or they will turn into mush when you try to glaze them. Toasting your sesame seeds in a dry pan for 2 minutes significantly enhances the nutty aroma of the final dish.
🍽️ Serving Suggestions
Serve hot with plenty of crusty Moroccan Khobz (bread) to soak up the luxurious saffron sauce. A side of fluffy couscous steamed with a touch of butter is the perfect accompaniment. Pair with a refreshing Moroccan Mint Tea to cleanse the palate after the rich, spiced meal. A simple salad of sliced tomatoes and cucumbers with cumin and lemon juice provides a bright contrast to the sweet tagine.