Lamb tagine with quince

Lightly candied, fruity and fragrant, the lamb tagine with quince is a delicious recipe.

Ingredients for 4 persons :

  • 3 cloves of garlic
  • 1 onion
  • 30 g of blanched almonds
  • 2 quinces
  • 1 tea bag
  • 80 g of prunes
  • 10 cl of clarified butter
  • 2 tbsp. level coffee of paprika
  • 1 tsp. level coffee of allspice
  • 800 g leg of lamb (in pieces)
  • 1 drizzle of oil
  • 10g butter
  • 1 liter of chicken stock
  • Salt, freshly ground pepper

For the vinegar caramel:

  • 5 cl of cider vinegar
  • 100 g sugar
  • 20 cl of water

Read also: health benefits and virtues of quince

Lamb tagine with quince

- Peel, degerm, wash and chop the garlic.

- Peel, wash and chop the onion.

- Roast the almonds in a pan.

For the vinegar caramel:

- In a saucepan, make a dry caramel by cooking the sugar until it turns brown.

Add the vinegar and water. Bring to a boil.

- Peel and remove the seeds from the quinces. Cut them into quarters. Add them to the vinegar caramel. Reduce over low heat for 20 minutes.

- Place the tea bag in a glass of water. Leave to infuse, remove the bag and immerse the prunes in it to rehydrate them. Drain, set aside.

- In a salad bowl, pour the clarified butter, add the paprika, allspice, garlic and onion.

Season and mix. Top with the pieces of lamb. Marinate for 1 hour.

Preheat the oven to 170 ° C (th. 6).

- In a frying pan, heat the oil and butter. Sauté the drained pieces of lamb, then add half the chicken broth.

- Put in the oven and cook for 1 hour 30 minutes (check the cooking regularly: the meat must always be covered with broth, add more as it cooks). 20 minutes before the end of cooking, add the prunes, almonds, quinces and their juice. Transfer to the tagine.


Recipe: A. Beauvais, Photo: F. Hamel

Video: How to Cook a Quince (September 2021).