Quince Lamb Tagine

DifficultyIntermediatePrep Time1 hrCook Time1 hr

For the Tagine:

1 kg Lamb Back

1.50 tsp Smmen

3 tbsp Vegetable Oil

1.50 tsp Salt

½ tsp Black Pepper

1.50 tsp Turmeric

1 tsp Ginger

1 tsp Coriander

1 stick Cinnamon

3 Onions

For the Quince:

800 g Quince

2 Lemons

Cold Water

50 g Butter

120 g Honey

1 stick Cinnamon

1 Star Anise

For Serving:

Toasted Sesame Seeds

About the Recipe:

Tender lamb cooked low and slow with caramelized quince, warm spices, and a touch of honey—this is a classic Moroccan tagine with a modern, minimal twist. We start by searing lamb back with smen and spices, build flavor with onions and broth, then finish the dish with honey-caramelized quinces infused with cinnamon and star anise.

The result is sweet, savory, seasonal, and deeply comforting. Quince can’t be eaten raw, so we first boil it in lemon water before caramelizing it in honey and spices. The aroma alone is worth making this dish—it literally smells like fall in a pan.

This recipe is perfect for autumn dinners, dinner parties, or anyone wanting to explore Moroccan home cooking with simple, clean steps.

Here’s How It’s Done:

Brown the lamb
- Use about 1 kg lamb back/shoulder.
- Season pot with 1½ tsp smen (or skip if unavailable) and add 3 Tbsp vegetable oil; heat medium-high.
- Sear lamb, 1–2 min per side, until it gets color and loses surface moisture.
Add spices & briefly steam
- Add: 1½ tsp salt, ½ tsp black pepper, 1 tsp coriander, 1½ tsp turmeric, 1 tsp ginger, and 1 cinnamon stick.
- Flip pieces so spices kiss both sides.
- Cover and cook 10 min.
Onions, water, simmer
- Remove lamb; add onions so they soak up the spiced fat.
- Return lamb; pour in ~300 ml hot water. Cover and simmer while prepping quince.
Prep the quince bath
- Juice 2 lemons into a bowl of cold water.
- Peel/core ~800 g quince; drop pieces into the lemon water to prevent oxidation.
- Score each piece with two shallow cuts (traditional).
Par-cook the quince
- Place quince in a pot with cold water; heat to medium.
- Once water bubbles, cook 20–25 min — tender but not mushy.
- Drain; dry on paper towels.
Caramelize in honey syrup
- Combine water + 50 g sugar + 120 g honey + cinnamon + star anise; heat until bubbling.
- Add quince; caramelize until golden and glossy on both sides.
- Remove whole spices.
Finish the lamb
- Reduce sauce for ~5 min on medium until rich.
Serve
- Plate the lamb; remove cinnamon stick and spoon over sauce.
- Top with caramelized quince and leftover honey-butter syrup.
- Finish with toasted sesame seeds.

Notes & Swaps

Lamb back/shoulder cooks tender in ~1 hour; tougher cuts need more time.
Quince doneness: Knife should slide in with slight resistance after boiling.
Make-ahead: Boil quince a day ahead; caramelize right before serving.