Quince and Lamb Tagine – A Hearty Moroccan Stew

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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.

Ingredients:

For the Lamb:
1 kg lamb back
1.5 tsp smen
3 tbsp vegetable oil
1.5 tsp salt
½ tsp black pepper
1 tsp coriander
1.5 tsp turmeric
1 tsp ginger
1 stick cinnamon
3 onions (added after searing)
300 ml hot water

For the Quince:
800 g quince (two large quinces)
2 lemons (for acidulated water)
Cold water (for boiling quince)
50 g Butter (mixed with water for caramelization syrup)
120 g honey
1 cinnamon stick
1 star anise

For Serving:
Toasted sesame seeds (garnish)

Today we are making quins, a fall fruit that looks like an apple or a pear, but you cannot eat it raw. You first have to cook it. And so we’re going to cook it the Moroccan way. We’re going to caramelize it with some cinnamon and some star anise. And it’s going to make your house smell like fall. For this recipe, I’m using roughly 1 kilo of lamb back. This is something that I use a lot whenever I’m making a tajine, whenever I’m making something that cooks in an open pot. So, first thing, 1 and 1/2 teaspoons of smmen. Of course, if you don’t have it, you can skip smen, but it just adds a very nice umami flavor for all Moroccan dishes. My pan is on medium high heat. I added 3 tablespoon of vegetable oil. You already hear the sizzling. What I’m going to do is I’m just going to let it cook for a minute or two, then change it to the other side. And then I’m going to add some spices. Just need it to get a little bit of color and dry out of all the moisture. Now I’m going to add my spices. 1 and 1/2 teaspoons of salt and half a teaspoon of black pepper. 1 teaspoon of coriander and 1 and 1/2 tespoons of turmeric. 1 teaspoon of ginger and one stick of cinnamon. Just going to flip the lamb so that the spices are seared on both sides. So I’ll cover my pot. Let it cook for 10 minutes. Take the lamb aside. Then add the onions. I want them to soak up all of those juices, the spices, the fat. I’ll put my lamb back. And then I’m going to add roughly 300 ml of hot water. I’ll cover the pot, put it in the stove behind me, and then take care of the quint. First, we’re going to need two lemons. Just going to press on the lemon so that all the capsules burst so they’re very easy to juice. And then I’m going to need some cold water. So here I have two giant quinses. Yeah. 800 g of quinses. We’re going to clean them like we’re cleaning an apple. Put them in the lemon water so that they don’t oxidize and then proceed to boiling them. After we clean it, we make two cuts straight into the quins. This I’m not sure whether it’s important for cooking or just a Moroccan tradition. If you know someone who knows someone who has an answer, please let me know in the comment section. Why do we do that to the on medium heat? I have a pot here with cold water. I’m going to add my quins to it. And once the water start bubbling, you can count 20 to 25 minutes and then take out the quins. They should be perfectly cooked. We’re still going to caramelize them after this. So, you don’t want to overcook them. Time to take them out. I’m just going to put them on some paper towels so that they dry out. And then after that, we’re going to caramelize them. 50 g of softened butter. Into that, I’m going to add 120 g of honey. And then I’m going to throw in my cinnamon stick and my star anise. I see some bubbles forming now. That means it’s time to add the quint. There’s no perfect timing for this. Just going to keep caramelizing them until you get a nice golden color from both sides. And that’s it. Smells like apple and cinnamon. It really smells like fall here. I mean, especially right here, right next to the pan. Just a couple of minutes here and then I’m going to take them and bring them back to the lab. My lamp is perfect. It needs to reduce for a couple more minutes. I’ll give it another 5 minutes to reduce the sauce and after that we can serve. The best thing about this cut is that it cooks in an hour tops and then you end up with very soft lamb. This is my favorite cut. If you can always buy a lamb bag. Time to serve it. I’m going to start with the lamb. Put it at the bottom. I’ll take the cinnamon out. This looks beautiful and smells really good. And I cannot wait to finish this video so that I can go and eat it myself. And then add the sauce. And now our take a little bit of that extra honey, butter, and cinnamon, and I’m just going to drizzle it from the top. I always try to clean up my plate after all the sauce. And to finish, some toasted sesame seeds. And that’s it. Thanks for watching till the end. Try this. It’s It’s elegant. It’s tasty. It’s savory. It’s sweet. It’s in season. Absolutely fantastic. I I really hope you try this at home and let me know what you think. All right, I’ll see you in another video. Take care.