Lamb and Quince Tagine ~ a Moroccan Classic

I have been here over a month now and all I hear about is tagine this and tagine that. Every time I go to the butcher and ask for a cut of meat, he asks if it is for tagine. Until yesterday I always responded with a "no."

The day had come when I decided to try tagine for myself. I had finally acquired all the right spices to make the concoction. I had bought quince at the souk the previous week thinking I would ripen it and eat it as s fruit like we do in Lebanon but they were starting to rot before they ripened. I decided to throw them in a pot and call it a meal, just like my Moroccan neighbors.

I asked around and learned verbally the method of cooking and the necessary steps. I followed that with some online research and verified the process. Then I set to work. I eliminated the fat other than olive oil, took out the sugar, and adjusted the salt. I played around with the seasoning and came up with an adequate mix.

I peeled, cored and cut the quince. I boiled them and sweetened them. I let them stand. I worked with the meat and adjusted the spices. I tasted it often to make sure I was on the right track. I let it sit in the juices at room temperature until dinner time. I bought fresh bread, reheated the separate pots gently and served.

It was a good first effort. JR loved the meat broth and ate it as a soup, Jeff soaked it up with bread. I enjoyed the quince and marveled at JR's sense of adventure with new foods. I have nothing to compare my meal to, not having tasted it elsewhere, but I can say that what I served qualified as delicious.

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