Name: Tagine with Quinces
Cook time: 3 h
Total time: 3 h
Yield: For ten people.
Cuisine: Morocco
Ingredients: 3 lb 6 oz mutton cut in pieces or 2 chickens; ½ lb butter (or a mixture of butter and oil); A bunch of chopped coriander; 1 teaspoon pepper; 3 lb 6 oz quinces cut in half, seeded but not peeled; 1 teaspoon ginger; A pinch of salt; 3 finely chopped onions

Preparation info

For
ten
people.

Difficulty
Medium
Ready in
3 hr

Appears in

Traditional Moroccan Cooking

By Zette Guinaudeau-Franc

Published 1995

About

Ingredients

3 lb 6 oz mutton cut in pieces or 2 chickens
3

Method

Put a chopped onion, the saffron, salt, ginger and the meat in the taoua and cover with water. When the meat is nearly cooked and the water three-quarters evaporated, add the two onions. Half an hour before serving put in the quinces, taking care they are not squashed; it is better to take out the meat before the fruit gets too soft and risks breaking.

Serve as usual in a tagi