Quince is an ancient fruit that looks like an apple or a pear both in flavor and aroma, but it is harder in texture. It smells more like rose water and goes well both in sweet and savory dishes. If you have never tried it, I advise you to do so. The quince is so fragrant that when cooked will make any house smell like home.
It’s made into stews, roasts, jam, marmalade, cakes and pastries. It goes well and is delicious with spices, in Iran usually only saffron is added to the dishes made with quince, but in this recipe I made the stew with a Moroccan twist to it by adding lots of other spices besides the saffron.
You can serve this tagine with a favorite North African starch side couscous. It can also be served with rice or bread as you wish.
Ingredients
- 2 lamb shanks
- 2 quinces
- 1 medium size onion
- 2 cloves garlic
- 2 tablespoons olive oil
- 1 star anise
- 2 cinnamon sticks
- 3 cardamom pods
- 5 black pepper corns
- 2 cloves
- 1 teaspoon turmeric
- 3 bay leaves
- 1 teaspoon lemon zest
- Juice of 1 lemon
- 1 heap tablespoon tomato paste
- 1/4 cup sugar
- Pinch of ground saffron
- Salt and pepper to taste
Instructions
- Wash quince, cut each quince into 4 pieces. Peel and mince onion and garlic.
- Place a large pot over high heat, pour olive oil in the pot, add onion and garlic and saute for 2 minutes. Reduce heat to medium high, add the lamb shanks and brown the shanks for 5 minutes on each side. Add spices and tomato paste and saute for 2 more minutes, Pour 3 cups of hot water over the shanks, raise heat to high, cover pot and bring to boil. Reduce heat to medium low and cook shanks for 1 hour and 30 minutes.
- Add the quince, lemon juice, zest, sugar, saffron, salt and pepper and continue cooking for another 20 minutes until shanks are fully cooked and falling of bone.
- Plate and serve the Tagine with Rice, couscous, or even bread.
Bon Appetite
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