Best 2 Lamb Tagine With Okra And Quince Recipes

Tantalize your taste buds with an extraordinary culinary journey to Morocco with our lamb tagine recipes. Discover the perfect harmony of savory lamb, tender okra, and the unique tang of quince, all simmering in a rich and aromatic broth.

**Moroccan Lamb Tagine with Okra and Quince:** Embark on a classic tagine experience with this traditional recipe. The succulent lamb is braised until fall-apart tender, while the okra and quince add a delightful textural contrast.

**Moroccan Lamb Tagine with Apricots and Almonds:** Experience a delightful twist on the classic tagine with the addition of sweet apricots and crunchy almonds. The apricots lend a natural sweetness, while the almonds add a nutty crunch to every bite.

**Moroccan Lamb Tagine with Prunes and Honey:** Indulge in a sweet and savory combination with this tagine featuring tender prunes and a drizzle of honey. The prunes impart a rich, fruity flavor, while the honey adds a touch of sweetness to balance the savory lamb.

**Moroccan Lamb Tagine with Vegetables:** Delight in a vegetarian version of the classic tagine, packed with a medley of colorful vegetables. From carrots and potatoes to zucchini and bell peppers, each vegetable contributes its unique flavor and texture to this hearty and satisfying dish.

Check out the recipes below so you can choose the best recipe for yourself!

LAMB AND QUINCE TAGINE

Lamb and Quince Tagine image

This savory Moroccan lamb stew is perfumed with ginger, cinnamon, coriander, cumin, and vanilla.

Provided by Martha Stewart

Number Of Ingredients 18

Ingredients

4 lamb shanks (1 1/4 pounds each)
Coarse salt and freshly ground pepper, to taste
2 tablespoons extra-virgin olive oil
2 medium onions, halved and thinly sliced
2 garlic cloves, peeled
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
9 cups water
1/4 cup honey
1 cup fresh cilantro, coarsely chopped
1/2 teaspoon saffron threads
4 quinces (about 2 pounds total), peeled and quartered
2 tablespoons fresh lemon juice
Cooked couscous, for serving
3 tablespoons sliced almonds, toasted

Steps:

Season lamb shanks with salt and pepper. Heat oil in a large, heavy pot over medium-high heat. Working in batches if necessary, brown lamb shanks on all sides, about 4 minutes per side. Transfer lamb shanks to a bowl.
Add onions, garlic, ginger, cinnamon, coriander, cumin, and cayenne to drippings in pot, and cook 4 minutes. Return lamb and any juices to pot, and add enough water to cover (about 5 cups). Add honey, 1/3 cup cilantro, and the saffron, and bring to a boil. Cover, reduce heat, and simmer gently until lamb is tender, about 2 hours.
Meanwhile, bring 4 cups water to a boil. Add quinces and lemon juice. Cover with parchment cut to fit pan. Reduce heat, and simmer gently until tender but not falling apart, about 40 minutes. Drain, and then remove cores. Transfer half the quinces to a food processor, and puree. (Alternatively, mash with a fork.)
Place lamb on a plate. Raise heat to medium-high, and simmer to reduce liquid by half, about 20 minutes, skimming fat. Return lamb to pot, and add whole and pureed quinces. Cook until sauce has thickened, 20 to 25 minutes.
To serve, season tagine with salt and pepper. Spoon couscous into bowls, top with tagine, and sprinkle with remaining 2/3 cup cilantro and the almonds.

LAMB TAGINE WITH OKRA AND QUINCE

Lamb Tagine With Okra and Quince image

The flavors in this modified Saveur recipe are very complex and spicy. Being unfamiliar with quince, fruit that cannot be eaten unless cooked seems unusual. Quince are ripe when yellow in color and are usually available during Fall. Adding an exotic component to the complexity of this dish, nothing can substitute for its tartness and sweetness. Now the poor little misunderstood okra often gets beat up by those who have never had it prepared correctly. Related to cotton, hollyhock, and hibiscus, okra grows in warm climates. Look for young pods under 4 inches long, which should yield tender results when gently simmered a few minutes. Keep in mind that a food processor can speed up the prep work. Although meat is not traditionally browned in making a tajine, I do anyway. Served with couscous and a garnish of preserved lemon on the side, you just might imagine eating outside under a partially open tent, looking out on the desert, all shimmering and silver beneath the starlit Moroccan sky.

Provided by French Terrine

Categories Stew

Time 2h30m

Yield 4-6 serving(s)

Number Of Ingredients 19

Ingredients

2 lbs lamb, trimmed of fat, cut into 2 inch cubes
2 tablespoons olive oil
salt and pepper
1 teaspoon ground ginger
1/2 teaspoon hot paprika
3 red onions, one grated, 2 finely chopped
18 garlic cloves, peeled and minced
2 tablespoons cilantro, chopped
2 tablespoons flat leaf parsley, chopped
1 pinch saffron thread
1 (14 1/2 ounce) can tomatoes
1 jalapeno pepper, seeded and minced
1 tablespoon cumin seed
3 large quinces
2 tablespoons butter
2 tablespoons sugar
1/4 teaspoon ground cinnamon
1 1/4 lbs okra, tops pared
1 cup couscous

Steps:

Using the grating disc in food processor, grate one onion and set aside.
Using chopping blade in food processor, mince the garlic and set aside. Mince jalapeno, then chop the two remaining onions and set aside. (Do not combine with the minced garlic or grated onion, since ingredients are added to the simmering tajine at different times.) Chop cilantro and parsley, then set aside.
Heat olive oil in bottom of tagine or dutch oven with a tightly fitting lid. Brown lamb, adding salt and pepper to taste. Add grated onion, saffron, ginger, paprika, cilantro, parsley and garlic and stir with the browned lamb. Add the can of tomatoes and bring to boil. Reduce heat and simmer for 45 minutes stirring occasionally.
Meanwhile toast cumin seed in a small skillet until fragrant, just a few minutes. Allow to cool, then grind in spice grinder. The Saveur recipe calls for 1/2 teaspoon of ground cumin, but you might want to use all that you ground. Or save the rest for another use.
After lamb has been simmering for 45 minutes, add chopped onions, jalapeño, and 1/2 teaspoon (or more if you want) of toasted ground cumin, then simmer 45 minutes more.
Meanwhile poach the quince. Cut each quince into 6 slices, leaving skin on and removing core and seeds. Using a large skillet, poach the quince in simmering salted water until tender, about 10 minutes. Drain off almost all of the poaching water, reserving about 2--3 tablespoons in the skillet. Add 2 tablespoons of butter, 2 tablespoons of sugar, and the cinnamon, making a syrup. Cook fleshy side down until glazed, about 20 minutes. Turn over and brown the skin side. Keep warm to serve with the lamb.
Simmer okra in a small amount of water until tender, about 5 minutes. Drain and add to tajine. (The Saveur recipe just adds the okra to the tajine after it has simmered for the 90 minutes. But when I did this before, I simply could not get my okra tender within a few minutes. Once the okra had finally cooked sufficiently, it seemed that some of the other ingredients, like the garlic and cumin, had overcooked, resulting in a bitter flavor. So to get the flavor right, I cook the okra separately).
To prepare couscous, add 1 cup of boiling water to 1 cup of couscous. Cover and let stand for 10 minutes. Then fluff with a fork.
To plate, serve tajine over the couscous and garnish with the quince. If you have any preserved lemon, add a little to the plate with a few sprigs of cilantro.

Nutrition Facts : Calories 801.6, Fat 36.3, SaturatedFat 14.1, Cholesterol 135.3, Sodium 174.3, Carbohydrate 78.2, Fiber 11.5, Sugar 14.6, Protein 43.7

Tips:

To save time, use store-bought lamb broth or stock. If using homemade broth, make sure to skim off any excess fat before using.
If you can't find quince, you can substitute another tart fruit, such as apples or pears.
If you don't have a tagine, you can use a Dutch oven or a large pot with a tight-fitting lid.
Serve the tagine with couscous, rice, or naan bread.

Conclusion:

This lamb tagine with okra and quince is a flavorful and hearty dish that is perfect for a special occasion. The lamb is braised in a fragrant broth until it is fall-off-the-bone tender, and the okra and quince add a delicious tartness and sweetness. Serve this tagine with couscous, rice, or naan bread for a complete meal.