DELICIOUS Moroccan Meat Tagine with Quince Recipe! Authentic Tagine Sfarjel Recipe!!

Tagine Sfarjel or Meat Tagine With Quince Recipe:  A Delicious Combination of Tender Meat & Sweet Quince.

For The Meat:
2.5lb beef or lamb
1 large onion, chopped
1t black pepper
2t ground ginger
2t turmeric
1t ground cinnamon
1 cinnamon stick (or several if they’re small or broken)
3/4t ras el hanout
Salt to taste
1 pinch saffron mixed with 3T warm water  
3T olive oil
1.5T unsalted butter
1 bouquet parsley & cilantro

For The Quinces:
3 or 4 Quinces, cored and quartered
2.5T sugar
2 cinnamon sticks
Salt, a pinch

For Assembly:
Toasted Sesame Seeds

In a tagine set over a heat diffuser, combine the onion, meat, spices, saffron water, olive oil and butter.  Cook the meat for a few minutes on each side to lock in the flavor of the spices.  Add the bouquet of parsley & cilantro along with enough water to barely cover the meat.  Carefully add the water on the side of the tagine as to not wash spices off of the meat.  Bring to boil, reduce to simmer, cover and cook for 2 hours or until the meat is fork tender.  Check from time to time adding water as needed.

To prepare the quinces, core, quarter and score the back of each.  As you’re cutting the quinces, place them directly into a pot of water to prevent browning.  Add sugar, cinnamon and salt and cook until the quinces are very tender and the cooking liquid is syrupy and reduced.  Add water as necessary to ensure the quinces have enough liquid to cook in.   

To assemble, add some cooking liquid from the quinces to the tagine.  Decorate the top of the tagine with the quinces and sesame seeds.  Serve with khobz or crusty bread and enjoy!

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