📝 About This Recipe
This exquisite dish is a celebration of the Maghreb's love for the 'sucré-salé' (sweet and savory) flavor profile, traditionally served during festive occasions. Tender morsels of lamb shoulder are slow-cooked with warming spices like ras el hanout and ginger, then paired with golden, honey-glazed quinces that offer a unique floral tartness. Served over a bed of light, buttery couscous, this meal is a masterpiece of Moroccan culinary heritage, balancing rich meat with the delicate perfume of orchard fruit.
🥗 Ingredients
The Lamb Tagine
- 2 pounds Lamb shoulder (cut into 2-inch cubes)
- 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 tablespoon Ras el Hanout (high quality Moroccan spice blend)
- 1/2 teaspoon Saffron threads (crushed and soaked in 2 tbsp warm water)
- 1 piece Cinnamon stick
- 3 cups Beef or lamb stock (or water)
The Glazed Quince
- 3 large Quince (peeled, cored, and quartered)
- 3 tablespoons Honey (preferably orange blossom honey)
- 1 tablespoon Butter (unsalted)
- 1/2 teaspoon Ground cinnamon
- 1 tablespoon Lemon juice (to prevent browning)
The Couscous & Garnish
- 500 grams Couscous (medium grain)
- 2 tablespoons Butter or Smeg (Moroccan preserved butter)
- 1/4 cup Slivered almonds (toasted until golden)
- 1/4 cup Fresh cilantro (chopped for garnish)
👨🍳 Instructions
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1
In a heavy-bottomed pot or tagine, heat the olive oil over medium-high heat. Brown the lamb cubes in batches until a deep golden crust forms on all sides. Remove meat and set aside.
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2
Lower the heat to medium. In the same pot, add the grated onions and cook for 5-7 minutes until translucent and soft. Add the minced garlic and cook for another minute.
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3
Return the lamb to the pot. Stir in the ginger, turmeric, Ras el Hanout, salt, and pepper. Toast the spices with the meat for 2 minutes until incredibly fragrant.
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4
Pour in the stock (or water), the saffron water, and add the cinnamon stick. Bring to a boil, then reduce heat to low. Cover and simmer gently for about 90 minutes, or until the lamb is fork-tender.
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5
While the lamb simmers, prepare the quinces. Place the quartered quinces in a separate pan with enough water to just cover them and a squeeze of lemon juice. Simmer for 15-20 minutes until they are tender but still hold their shape.
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6
Drain most of the water from the quinces, leaving about 1/2 cup. Add the honey, butter, and ground cinnamon. Simmer uncovered on medium heat, spooning the syrup over the fruit until the quinces are glazed, ruby-colored, and the liquid is syrupy.
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7
Prepare the couscous. Place the grains in a large bowl, rub with a little oil and salt, and add hot water or steaming broth according to package instructions (or steam in a couscoussier for authentic texture).
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8
Once the lamb is done, check the sauce consistency. If it's too thin, remove the lid and increase the heat for 5-10 minutes to reduce it to a thick, velvety gravy.
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9
Fluff the prepared couscous with a fork and incorporate the 2 tablespoons of butter (or Smen) until every grain is glistening.
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10
To serve, mound the couscous on a large communal platter. Create a well in the center and fill with the tender lamb and its rich sauce.
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11
Arrange the glazed quince quarters around the meat. Drizzle any remaining honey syrup from the quince pan over the fruit and lamb.
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12
Garnish generously with toasted slivered almonds and fresh chopped cilantro. Serve immediately while steaming hot.
💡 Chef's Tips
If you cannot find fresh quince, firm Bosc pears make an excellent substitute, though they require less cooking time. Always toast your spices for a minute before adding liquid to unlock the essential oils and deepen the flavor. For the most authentic texture, steam the couscous three times in a traditional couscoussier rather than using the 'instant' soaking method. Don't rush the lamb; it should be 'melt-in-your-mouth' tender, which usually happens around the 1.5 to 2-hour mark. If the quince is very tart, add an extra tablespoon of honey to the glaze to balance the acidity.
🍽️ Serving Suggestions
A side of Moroccan carrot salad with cumin and lemon juice provides a refreshing crunch. Serve with hot mint tea (Maghrebi Mint Tea) to cleanse the palate between bites. A dollop of harissa on the side is perfect for those who enjoy a spicy kick against the sweet fruit. Pair with a crisp, chilled Rosé or a light-bodied red like a Grenache to complement the spices. Warm crusty khobz (Moroccan bread) is essential for mopping up the extra saffron-infused sauce.