Lamb Tagine with Quince
Main Dishes | Tajikistan cuisine
⏳ Time
2 hours
🥕 Ingredients
14
🍽️ Servings
8
Description
Those who haven't managed to buy a tagine yet shouldn't despair. This dish can be made in the oven at 180 degrees Celsius. When cooking in the oven, watch to ensure the top layer doesn't burn. If this starts to happen, cover the baking dish with foil and continue cooking in the oven.
Ingredients
- Lamb - 28.2 oz
- Quince - 28.2 oz
- Carrot - 2 pieces
- Shallot - 8 pieces
- Garlic - 1 head
- Chickpea - ½ cup
- Toasted Cumin Seeds - 2 tablespoons
- Paprika - 1 teaspoon
- Grated Ginger Root - 1 teaspoon
- Ras el Hanout - 1 teaspoon
- Cinnamon - 1 piece
- Date honey - 1 tablespoon
- Cilantro - to taste
- Sumac - 1 teaspoon
Step by Step guide
Step 1
Soak the chickpeas in cold water overnight.
Step 2
In the morning, drain the water.
Step 3
Cut the lamb into medium pieces and sauté in olive oil until golden brown, stirring constantly.
Step 4
Using tongs, remove the meat, leaving the oil in the pan.
Step 5
Prepare the broth by any available method; even a cube broth will work.
Step 6
Peel the shallots, garlic, and carrot.
Step 7
If the carrot is not very large, you can slice it into thin rings; if it is large, first cut it lengthwise and then into thin half-rings.
Step 8
Cut the quince into 4 parts, remove the tough core, and slice into large wedges.
Step 9
Add the shallots, cut in half, and coarsely chopped garlic to the same pan.
Step 10
Sauté over medium heat, stirring constantly to prevent the onion and garlic from burning.
Step 11
Add the carrot, ginger, cumin, sumac, paprika, cinnamon stick, and ras el hanout.
Step 12
Sauté for another 2–3 minutes.
Step 13
Transfer the lamb and vegetables to the tagine, add the chickpeas and quince.
Step 14
Carefully pour in the chicken broth, leaving space to the edges so that the liquid doesn't overflow from the tagine.
Step 15
Cover with a lid and place it on low heat, cooking for 1.5 hours.
Step 16
Occasionally open the tagine (carefully, as the top will be hot), stir the contents, and add broth or water as needed.
Step 17
After 1.5 hours, add the honey, stir, and simmer for another 15 minutes.
Step 18
Remove from heat and let it sit covered for 10–15 minutes.
Step 19
Serve, sprinkled with cilantro leaves, alongside prepared couscous.
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