Moroccan cuisine · Meat & Kebab

Tajine Lahm bel Safarjel

Mutton braised slowly with quince wedges, saffron, and cinnamon until the fruit turns amber.

Ingredients · for 4 servings

• 800 g lamb (from the shoulder)
• 3 quinces
• 2 onions
• 1/2 tsp saffron threads
• 1 tsp cinnamon
• 1 tsp ground ginger
• 2 tbsp honey
• 50 g butter
• 1 lemon
• 3 tbsp olive oil
• Salt, pepper

Instructions

1. Cut the lamb into 4 cm cubes, finely dice the onions, and dissolve the saffron threads in 3 tbsp hot water.
2. Heat olive oil in a braising pot, sear the meat on all sides for 6–8 minutes, add the onions and cook for 5 minutes, then stir in cinnamon, ginger, saffron water, salt, and pepper.
3. Pour in 500 ml water and braise covered over low heat for 80 minutes until the meat is very tender.
4. Quarter the quinces with a heavy knife, core, and cut into thick wedges; drizzle immediately with the lemon juice so they don't brown.
5. Melt butter with the honey in a pan and turn the quince wedges in it over medium heat for 10 minutes until golden and slightly glazed.
6. Add the quinces to the tajine and braise uncovered for another 25–30 minutes until amber-colored and tender and the sauce has thickened into a syrup; serve hot with bread.