Lamb and Quince Tagine

Name: Lamb and Quince Tagine
Prep time: 20 min
Cook time: 150 min
Total time: 170 min
Yield: 4 servings
Cuisine: mediterranean
Ingredients: 1 kg, cut into 4 cm chunks lamb shoulder; 2, peeled, cored, and cut in wedges quince; 2, thinly sliced yellow onion; 4 cloves, smashed garlic; 1 tsp ground cinnamon; 1 tsp ground ginger; a generous pinch saffron threads; 2 tbsp honey; 3 tbsp extra-virgin olive oil; 500 ml, warm chicken stock; a small handful, chopped cilantro; to taste fine sea salt; to taste black pepper

Slow-braised lamb shoulder turns silky in a saffron-and-cinnamon broth, then sweetens against honey-glazed quince. A long, patient pot that tastes even better the next day.

gluten-free
dairy-free
egg-free
nut-free
high-protein
contains-meat

Ingredients

lamb shoulder1 kg, cut into 4 cm chunks
quince2, peeled, cored, and cut in wedges
yellow onion2, thinly sliced
garlic4 cloves, smashed
ground cinnamon1 tsp
ground ginger1 tsp
saffron threadsa generous pinch
honey2 tbsp
extra-virgin olive oil3 tbsp
chicken stock500 ml, warm
cilantroa small handful, chopped
fine sea saltto taste
black pepperto taste

Steps

Bloom saffron and season lamb.
Bloom the saffron in 2 tbsp warm water and set aside. Season the lamb generously with salt and pepper.
Heat oil and sear lamb.
Heat the olive oil in a heavy pot or tagine over medium-high. Sear the lamb in batches until deeply browned on two sides, then transfer to a plate.
Cook onions and spices.
Lower the heat, add the onions and a pinch of salt, and cook until soft and golden, about 10 minutes. Stir in the garlic, cinnamon, and ginger for 30 seconds.
Simmer lamb with saffron and stock.
Return the lamb to the pot with the saffron water and warm stock. Bring to a simmer, cover, and cook gently until the lamb is fork-tender, about 1 hour 45 minutes.
Add quince and honey, then cook.
Tuck the quince wedges into the pot and drizzle with the honey. Re-cover and cook until the quince is tender and rosy, about 25 minutes.
Season and serve with sides.
Taste for salt, shower with cilantro, and serve over couscous or with warm flatbread.

Nutrition

Nutrition, per serving. 500 calories. Protein 38.5 grams, 31 percent. Carbs 18.3 grams, 15 percent. Fat 30.2 grams, 54 percent. Fiber 3.1 grams, sugar 11.2 grams, saturated fat 6.2 grams, sodium 480 milligrams. Estimated from ingredients.