Moroccan · Main course
Fes Lamb and Quince Tagine
A refined Fassi tagine of lamb slow-braised with saffron and ginger, crowned with quinces gently poached in cinnamon and honey until amber and tender — the sweet-savoury balance that defines Fes cooking. The perfumed quince and rich lamb together are autumn on a plate, elegant and deeply traditional.
- Prep
- 30 min
- Cook
- 120 min
- Total
- 150 min
- Serves
- 5
- Level
- Advanced
Ingredients
- 900 g lamb shoulder, in chunks
- 2 onions, grated
- Generous pinch saffron, 1 tsp ginger, 1 tsp cinnamon, black pepper
- 3 quinces, peeled, cored and quartered
- 3 tbsp honey and 1 cinnamon stick, for the quince
- 3 tbsp olive oil or smen
- Salt, and toasted sesame to finish
Method
- 1
Braise the lamb
Brown the lamb in oil, add the grated onion, saffron, ginger, cinnamon, pepper and salt, then water to come halfway; cover and simmer 1 1/2 hours until tender.
- 2
Poach the quinces
Meanwhile poach the quince quarters gently with the honey, cinnamon stick and a little water for 30–40 minutes until amber and tender.
- 3
Reduce
Reduce the lamb sauce to a glossy, saffron-rich jus.
- 4
Combine
Arrange the lamb in the tagine, top with the poached quinces and spoon over some of their honey syrup.
- 5
Finish
Warm through together for 10 minutes, then finish with toasted sesame and serve.
Chef's tips
- Poach the quinces separately so they stay whole and jewel-like rather than disintegrating in the meat sauce.
- The slow poach is what turns hard, pale quince amber-pink and fragrant; do not rush it.
Frequently asked questions
Why quince rather than apple?
Quince holds its shape through long cooking and has a floral, honeyed perfume that apple lacks; it is a classic Fassi pairing with lamb.
Can I use ready-poached quince?
Yes — good bottled or home-poached quince saves time; just warm it with the lamb and some honey syrup at the end.