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This Moroccan style lamb casserole has tender lamb in a succulent and fragrant sauce made from quince, saffron, cinnamon and honey.
750g leg of lamb, cubed
2 large white onions, finely grated
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
- 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.
- 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.
- Cut the quinces into eighths and remove the seeds but do not peel. Add to the saucepan with honey and cinnamon; mix well.
- 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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