Lamb tagine with quince
8 servings
120 minutes
Lamb tagine with quince is a delightful dish of Tajik cuisine, infused with the aromas of Eastern spices and the warmth of home. Its roots go back centuries when slow-cooking meat with fruits became a traditional method. Tender lamb simmering in fragrant broth with spicy seasonings gains a rich flavor, while quince adds a soft sweet-sour note. The aromas of coriander, cumin, and cinnamon create a multifaceted taste that awakens the appetite. This tagine pairs perfectly with couscous and fresh cilantro, creating a harmony of textures and flavors. It is cooked over low heat to allow each ingredient to reveal its potential. This dish symbolizes hospitality, served among family and friends, warming the soul and filling the home with coziness.
1
Soak the chickpeas in cold water overnight.
- Chickpeas: 0.5 glass
2
In the morning, pour out the water.
3
Cut the lamb into medium pieces and fry in olive oil until golden brown, stirring constantly.
- Lamb: 800 g
4
Remove the meat with tongs, leave the oil in the pan.
5
Prepare the broth in any available way, even cube broth will do.
6
Clean the shallots, garlic, and carrots.
- Shallot: 8 pieces
- Garlic: 1 head
- Carrot: 2 pieces
7
If the carrot is not very large, you can cut it into thin rings; if it is large, first cut it lengthwise and then into thin half-rings.
8
Cut the quince into 4 pieces, remove the hard core, and slice into large wedges.
- Quince: 800 g
9
Add halved shallots and coarsely chopped garlic to the same skillet.
- Shallot: 8 pieces
- Garlic: 1 head
10
Sauté over medium heat, stirring constantly to prevent the onion and garlic from burning.
11
Add carrots. Ginger, cumin, sumac, paprika, a stick of cinnamon, and ras-el-hanout.
- Carrot: 2 pieces
- Ground ginger: 1 teaspoon
- Cumin seeds: 2 tablespoons
- Sumac: 1 teaspoon
- Paprika: 1 teaspoon
- Cinnamon sticks: 1 piece
- Ras el hanout: 1 teaspoon
12
Fry for another 2-3 minutes.
13
Transfer lamb, vegetables, add chickpeas and quince to the tajin.
- Lamb: 800 g
- Carrot: 2 pieces
- Chickpeas: 0.5 glass
- Quince: 800 g
14
Carefully pour in the chicken broth, leaving space to the edges to prevent liquid from spilling out of the tagine.
- Cinnamon sticks: 1 piece
15
Cover with a lid, set it on low heat, and cook for 1.5 hours.
16
From time to time, open the tagine (carefully — the top will be hot), stirring the contents and adding broth or water as needed.
17
After 1.5 minutes, add honey, mix, and simmer for another 15 minutes.
- Wildflower honey: 1 tablespoon
18
Remove from heat and let it sit covered for 10-15 minutes.
19
Serve topped with cilantro and accompanied by cooked couscous.
- Cilantro (coriander leaves): to taste
