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Tajine Lamb

This Moroccan style lamb casserole has tender lamb in a succulent and fragrant sauce made from quince, saffron, cinnamon and honey.

Diana

Ingredients
Serves: 4 

  • 750g leg of lamb, cubed
  • 2 large white onions, finely grated
  • 60g butter
  • 1/2 teaspoon ginger powder
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon saffron threads
  • 1 cinnamon stick
  • 2 1/2 cups (625ml) water
  • 1 pinch salt, to taste
  • 2 large quinces
  • 2 teaspoons honey
  • 1/2 teaspoon cinnamon

Directions
Preparation:10min  ›  Cook:1hour25min  ›  Ready in:1hour35min 

  1. Place the lamb, onions, butter, ginger, pepper, saffron and cinnamon stick into a large heavy-bottom saucepan. Cover and simmer for 10 minutes. Don't allow the meat to brown.
  2. Pour in the water then bring to a simmer; cover then continue to simmer for 45 minutes until the lamb is tender. Salt to taste.
  3. Cut the quinces into eighths and remove the seeds but do not peel. Add to the saucepan with honey and cinnamon; mix well.
  4. Possibly add some more water; everything should be covered with liquid. Simmer again for 30 minutes. Remove the cinnamon stick and serve.

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