Moroccan · Main course
Lamb Tagine with Quince (Tagine el Safarjal)
When quince come into season in autumn, Moroccan cooks pair their perfumed, honeyed flesh with slow-braised lamb. The fruit is gently poached in cinnamon and honey until rosy and tender, then laid over meat cooked down in a saffron-ginger sauce — a sweet-savoury autumn tagine that is more delicate and floral than the classic version with prunes.
- Prep
- 25 min
- Cook
- 120 min
- Total
- 145 min
- Serves
- 4
- Level
- Medium
Ingredients
- 900 g lamb shoulder, in large pieces
- 2 onions, finely grated
- 1 tsp ground ginger, 1 tsp cinnamon, pinch saffron, black pepper
- 3 tbsp olive oil or smen
- 3 firm quinces
- 3 tbsp honey
- 1 cinnamon stick
- Juice of 1/2 lemon (to stop the quince browning)
- 1 tbsp toasted sesame seeds; salt
Method
- 1
Season the lamb
Rub the meat with the grated onion, ginger, ground cinnamon, saffron, pepper and salt. Warm the oil or smen in a tagine or heavy pot and turn the lamb to colour lightly.
- 2
Braise
Add water to almost cover and simmer gently, covered, 1.5–2 hours until the lamb is tender and the sauce reduced and fragrant.
- 3
Prepare the quince
Meanwhile, wash the fuzz off the quinces, quarter and core them (leave the skin on for colour and pectin), and rub with lemon juice. Poach them in water with the honey and cinnamon stick 20–30 minutes until tender and blushing pink but still holding shape.
- 4
Combine
Lift the poached quince onto the lamb, spoon over some of their honey syrup, and simmer together 10 minutes so the flavours meet and the sauce glazes.
- 5
Serve
Arrange the quince over the meat, scatter with sesame seeds, and serve hot with bread.
Chef's tips
- Poach the quince separately so they stay in neat, rosy pieces rather than collapsing into the sauce.
- Leave the quince skin on during poaching — it holds the fruit together and deepens the colour.
- Choose firm, fragrant quinces; ripe but hard fruit poaches to the best texture.
Frequently asked questions
Can I use apples or pears instead of quince?
You can, but they cook much faster and are softer and less perfumed. Add them near the end so they don't turn to mush. Quince has a unique floral aroma and firm texture that is worth seeking out in autumn.
Why does quince turn pink when cooked?
Quince is high in tannins and pectin; long, gentle cooking causes these compounds to react and the raw pale flesh slowly turns amber to deep rose — a natural colour change, not added dye.