Name: Moroccan Lamb, Quince, and Baby Okra Tagine
Yield: Serves 6
Cuisine: Morocco
Ingredients: 1½ teaspoons ground cumin; 3 tablespoons plus 2 teaspoons extra virgin olive oil; Pinch of freshly ground black pepper; Pinch of cayenne; 2 pounds lean bone-in lamb shoulder, trimmed and cut into 6 even chunks; 1½ tablespoons salt; 1 medium red onion, grated; ¼ teaspoon ground cinnamon; 1 teaspoon ground ginger; 1¼ pounds fresh baby okra, trimmed top and tail; 2 tablespoons butter; 2 pounds fresh quince (9 small or 3 large); Pinch of saffron threads; ¼ cup tomato puree; 18 garlic cloves, coarsely chopped; 2 sprigs of parsley; 2 sprigs of cilantro; ½ teaspoon hot Hungarian paprika or cayenne; 2 tablespoons sugar; 1 jalapeño pepper, seeded and minced; 2¼ cups chopped red onion

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