MOROCCAN TAGINE WITH QUINCE – December 22 – Quince and Watermelon Month

Serves 4


  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 ½ pounds beef sirloin or lamb, cut into 2-inch pieces
  • 1 large yellow onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • ¼ teaspoon turmeric
  • ¼ teaspoon black pepper
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon cayenne pepper, optional
  • ¼ teaspoon saffron threads
  • ¼ cup honey
  • 5 cups plus 4 cups water
  • 3 large or 7 small quince, peeled and quartered with core removed (NOTE: If you can’t find quince you can substitute pears)
  • 1 tablespoon lemon or lime juice
  • Aluminum foil
  • Rice or couscous for serving


  1. In a large pot over medium-high heat add the olive oil and butter.  When the butter has melted add the beef or lamb pieces, in batches.  Brown on all sides, about 3-4 minutes per side.  Transfer meat to a bowl and repeat until all the meat has been browned.
  2. Reduce the heat to medium and add the onions, add additional oil and butter if needed. Cook until the onion starts to become translucent, about 5-7 minutes.  Add the garlic, salt, turmeric, black pepper, cinnamon, and cayenne pepper, if used.  Cook for an additional 3-4 minutes.
  3. Add the browned meat, saffron threads, honey, and 5 cups water.  Cover and bring to a boil then reduce the heat to a simmer and cook for 2-3 hours, until the meat is tender.
  4. Wait 1 hour and in a separate pan over high heat bring 4 cups of water to a boil.  Add the quince and lemon or lime juice.  Once it is boiling cover and reduce to a simmer until the quince is very tender, but not falling apart, about 35-40 minutes.  
  5. Using a slotted spoon remove the quince from the pan and place in a medium bowl.  Using a fork mash.  
  6. When the meat is done remove it and place on a plate.  Tent with aluminum foil to keep it warm.  
  7. Raise the temperature of the large pot to medium-high heat and simmer until the liquid has been reduced by half, about 15-20 minutes.  Add the meat and the quinces to the pot and cook until the liquid has thickened, 15-25 minutes.
  8. Serve with rice or couscous.

#recipe, #NationalFoodOfTheDay, #MoroccanTagineWithQuince, #QuinceAndWatermelonMonth, #MainCourse

Tomorrow: December is National Root Vegetables and Exotic Fruits Month.  The ingredients for tomorrow’s recipe is listed below:

  • 1 large, ripe dragon fruit
  • ¼ cup sour cream
  • ¼ cup vanilla yogurt
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon honey
  • ½ inch ginger, peeled and diced
  • 1 granny smith apple, cored and diced
  • ½ cup seedless grapes, quartered
  • Plastic wrap
  • 2 large chicken breasts
  • 3 tablespoons salt
  • 3 romaine hearts, roughly ripped
  • ½ cup cashews

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