Lamb And Quince Tagine

 and QuinceTagine by Meeta K. Wolff

Prep Time: 25 minutes

Total Time: 1 hour 55 minutes


  • 1 ½ kg lamb shoulder, trimmed and cut into 5cm/2in chunks
  • ½ tsp cumin seeds, ground
  • ½ teaspoon coriander seeds, ground
  • 100g butter
  • 1 teaspoon ground ginger
  • ½ teaspoon cayenne pepper
  • 3 garlic cloves, crushed
  • 2 large onions, roughly chopped
  • 400 ml lamb stock
  • 2 quince, peeled, quartered and cored
  • ½ cinnamon stick
  • 4 tablespoon clear honey
  • Handful coriander leaves, roughly chopped
  • 1 orange, juice and rind
  • ½ teaspoon saffron, dissolved in abou 2 tablespoon boiling water
  • Sea salt and freshly cracked pepper


  1. In a large casserole heat about 75g of butter and brown the lamb chunks on all sides. Remove and set aside.
  2. Add onions, garlic and all the spices (except for the saffron); sauté for 2 minutes until the onions are aromatic and translucent. Season and pour the stock into the casserole. Add 2 tablespoons honey and about half of the coriander. Bring the mixture to a boil, then put the lamb back into the casserole, reduce heat, cover with a lid and simmer over a low heat for 1½ hours until meat it fork tender.
  3. In the meantime, place quince in a saucepan and cover with water. Add orange juice, rind and the remaining honey. Bring to a boil then turn heat down and simmer for about 15 minutes until the quince is tender.
  4. After the lamb has cooked, add about 4-5 tablespoons of the poaching liquid, the saffron and its water to the casserole and allow to boil. Reduce heat and simmer until sauce thickens. Season to taste.
  5. Slice quince into thinner slices and heat up the remaining butter in a frying pan. Sauté quince slices until they are golden. Add the quince slices to the casserole and sprinkle with the remaining coriander. Serve with a mixed vegetable couscous.

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