This was so very interesting. I found quince in my nearby ethnic market. Although apple or pear could probably be used, the quince adds a distinct flavor with the spicy lamb and okra. Nothing else can quite match what the flavor of the quince. Takes some time but well worth it.
Lamb, Quince, and Okra Tagine
Photo: Christopher Hirsheimer
Quince is an autumn fruit. If you can't wait until fall to make this stew, you might substitute tart green apples, though they're not traditional.
2 lbs. lean boneless lamb shoulder, trimmed of fat and
cut into 6 pieces
3 medium red onions, peeled; 1 grated, 2 finely chopped
3 tbsp. extra-virgin olive oil
Pinch saffron threads
1 tsp. ground ginger
1⁄2 tsp. hot paprika
2 tbsp. finely chopped fresh cilantro
2 tbsp. finely chopped fresh parsley
18 cloves garlic, peeled and coarsely chopped
Salt
1⁄4 cup tomato purée
1 jalapeño pepper, seeded and minced
1⁄2 tsp. ground cumin
3 large fresh quinces
2 tbsp. butter
2 tbsp. sugar
1⁄4 tsp. ground cinnamon
1 1⁄4 lbs. fresh small okra, tops pared
1. Stir lamb, grated onion, olive oil, saffron, ginger, paprika, cilantro, parsley, garlic, and 1 1⁄2 tsp. salt in large pot over medium heat for 15 minutes. Add tomato purée and 1 cup water; raise heat, and bring to a boil. Lower heat and simmer, covered, for 45 minutes, turning meat occasionally. Add chopped onions, jalapeño, and cumin, and simmer 45 minutes more.
2. Meanwhile, cut each quince into 6 pieces, leaving skin on, and cut away core. Poach in 4 cups simmering, salted water in a skillet over medium heat until just tender, about 10 minutes. Pour off all but 2–3 tbsp. poaching liquid; add butter, sugar, and cinnamon. Cook quinces flesh-side-down until glazed brown, about 20 minutes. Turn, and glaze 5 minutes more.
3. Add okra to lamb, cover, and cook until okra is tender and sauce is thick, 15–20 minutes. Garnish with quinces.
Ratings & Reviews (1)
Lamb, Quince, and Okra Tagine
Reviewed by frenchrockstar on
.
This was so very interesting. I found quince in my nearby ethnic market. Although apple or pear could probably be used, the quince adds a distinct flavor with the spicy lamb and okra. Nothing else can quite match what the flavor of the quince. Takes some time but well worth it.
Rating: 5
