Lamb Tagine with Caramelized Quince

Lamb Tagine with Caramelized Quince : A fall tagine: melt-in-your-mouth lamb and quince wedges pan-fried with honey and cinnamon, bringing a tangy sweetness.

• 6 servings
• Preparation 20 min
• Cooking 80 min
• Total 100 min
• Level medium
• Devices TM7 · TM6 · TM5

Ingredients : lamb tagine with caramelized

• 900 g lamb shoulder, cut into pieces
• 2 onions
• 30 g butter
• 1 tsp ginger
• 1 tsp cinnamon
• 1 pinch of saffron
• 1 tsp salt
• 400 ml water
• 3 quinces
• 3 tbsp honey
• 20 g butter, for the quinces

Preparation : lamb tagine with caramelized

1. Put the onions in the bowl, then chop. 4 secspeed 5
2. Add the butter and spices, then stir-fry. 4 min100°Cspeed 1
3. Add the lamb, salt and water, then cook covered. 65 min100°Cspeed 1reverse
4. Peel the quinces, cut them into wedges and brown them for 10 minutes in a skillet with the butter and honey.
5. Arrange the lamb and sauce on a dish, top with the caramelized quinces and serve.

Storage: 4 days in the refrigerator.

You can make this dish stress free with simple ingredients. Allow about 100 minutes in total. All settings (time, temperature, speed and rotation direction) work on the Thermomix TM5, TM6 and TM7. Follow the steps in order and the result will turn out well. You can also download the recipe as a PDF or copy it to Cookidoo and cook it right away.