Tagine de Viande aux Coings

Name: Tagine de Viande aux Coings (Meat Tagine with Quinces)
Yield: Serves 4–6
Cuisine: Moroccan
Ingredients: 1.4 kg/3 lb shoulder of lamb; 3 tablespoons honey; 1 teaspoon powdered cinnamon; salt; 900 g/2 lb quinces, washed; 1 teaspoon each powdered ginger and saffron; 1 teaspoon each powdered ginger and saffron; 4 tablespoons butter; 1 cinnamon stick

Meat Tagine with Quinces

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Taste of Morocco

By Robert Carrier

Published 1987

About

You can substitute peeled and cored pears for the quinces or add 450 g/1lb okra cooked separately in a little of the juice.

Ingredients

1.4 kg/3 lb shoulder of lamb
4 tablespoons butter

Africa
Morocco
Marrakech
Main course
Mediterranean
Gluten-free

Method

Cut the meat into eight or twelve pieces so that you can serve two pieces per person. Place in a flameproof casserole with butter, cinnamon stick, ginger and saffron, and add salt to taste. Cover with water and cook over a low heat, stirring from time to time, adding more water if necessary.
When meat is tender, after about 45–50 minutes, remove it from the cas