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.

LAMB, QUINCE, AND OKRA TAGINE Lamb, Quince, and Okra Tagine
Quince is an autumn fruit, so you can if you can't wait until fall to make this stew, you might substitute tart green apples.
Yield: serves 6


  • 2 lb. 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
  • 1 tsp. ground ginger
  • 12 tsp. hot paprika
  • 2 tbsp. finely chopped fresh cilantro
  • 2 tbsp. finely chopped fresh parsley
  • 18 cloves garlic, peeled and coarsely chopped
  • Salt
  • 14 cup tomato puree
  • 1 jalapeño pepper, seeded and minced
  • 12 tsp. ground cumin
  • 3 fresh quinces
  • 2 tbsp. butter
  • 2 tbsp. sugar
  • 14 tsp. ground cinnamon
  • 1 14 lb. fresh small okra, tops pared
  • Pinch saffron threads


  1. Stir lamb, grated onion, olive oil, saffron, ginger, paprika, cilantro, parsley, garlic, and 1½ tsp. salt in large pot over medium heat for 15 minutes. Add tomato puree 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.