Moroccan Tagine with Quince

Preparation info
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By Claudia Roden

Published 1986

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  • 1 kg (2 lb) fat or lean stewing lamb, cubed
  • 2 onions, finely chopped


Put the cubed meat and 1 chopped onion in a large saucepan. Cover with water and season to taste with salt and pepper. (Moroccans use a variety of peppers, including paprika and cayenne, adding them with a light hand.) Add fresh coriander or parsley, saffron if used and ginger, bring to the boil and simmer gently, covered, until the meat is tender and the onion has practically disintegrated in