Moroccan Lamb, Quince, and Baby Okra Tagine

banner

Preparation info

  • Serves

    6

    • Difficulty

      Medium

Appears in

The Slow Mediterranean Kitchen

By Paula Wolfert

Published 2003

  • About

Strangely, over the seven years I lived in Morocco and collected recipes, I never once tasted this tagine. Then, on a recent trip back, it was served to me twice. Turns out it's a little-known rural dish recently rediscovered, which has become hugely popular because it's so good.

The combination of okra, quince, and garlic may seem odd; but once you taste it, I think you'll be enraptured. Rabia and Fatna, the two cooks from Tangiers who taught me this recipe, believe the secret to b