- 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
#recipe, #NationalFoodOfTheDay, #MoroccanTagineWithQuince, #QuinceAndWatermelonMonth, #MainCourse
- 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.
- 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.
- 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.
- 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.
- Using a slotted spoon remove the quince from the pan and place in a medium bowl. Using a fork mash.
- When the meat is done remove it and place on a plate. Tent with aluminum foil to keep it warm.
- 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.
- Serve with rice or couscous.
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