Moroccan Tagine With Quinces (Safarjal) and Honey
A classic Moroccan tagine features tender meat and quinces prepared with a fragrant sweet and savory seasoning.
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Instructions
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In a pressure cooker or heavy pot, brown the meat with onions, garlic, spices, oil, and 4 tablespoons of butter over medium-high heat.
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Incorporate saffron, cilantro, and 3 cups of water; cook under pressure for 45 minutes, or simmer for 1.5 hours, until the meat is very tender.
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Reserve 3 to 4 tablespoons of the cooking liquid, then reduce the remaining liquids in the pot until the sauce thickens.
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While the meat cooks, prepare the quinces by quartering, coring, and optionally peeling them, then keep them in water to prevent discoloration.
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Drain the quinces, transfer to a skillet, cover with fresh water, add 1 teaspoon of sugar, and bring to a boil.
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Simmer the quinces for 15 to 20 minutes until tender, then drain, reserving a few tablespoons of the poaching liquid.
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To the quinces, add the reserved meat broth, 3 tablespoons of butter, cinnamon, sugar, honey, and salt; simmer until a thick syrup forms, coating the quinces as it cooks.
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Discard the cilantro, then arrange the meat, sauce, and quinces on a serving platter, spooning the syrup over the dish.
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Serve the tagine with Moroccan or other crusty bread.