Lamb and Quince Tajine


A savory, seasonal, tajine using peak of season quince.

This tajine uses the mysterious quince alongside lamb, cinnamon, honey, and ginger for a warm, inviting, and comforting fall feast. [Editor’s note: this recipe was shared by a Bi-Rite Market Produce team member who suggests dry marinating the lamb with cumin, ground ginger, salt and pepper, and replacing water in step two, with either beef or chicken stock.]


2 pounds fresh quinces

1 cup granulated sugar

2 cinnamon sticks

1/2 cup honey

4 pounds lamb shoulder, cut into 3-inch pieces

6 tablespoons vegetable oil

Pinch of saffron

Salt and pepper

2 teaspoons ground ginger

1/2 teaspoon cinnamon

1/2 cup grated onion

2 cups thinly sliced onions

2 tablespoons sesame seeds


Quarter and core quinces. Place in a saucepan, add water to cover, sugar, and cinnamon sticks and poach until tender. Drain and sauté in a skillet with 2 tablespoons honey, 2 tablespoons butter, and a pinch of cinnamon, until caramelized.

Meanwhile, melt remaining 4 tablespoons butter in a casserole or tajine and add oil, saffron, salt and pepper, ginger cinnamon, and grated onion. Add lamb and cook gently in the butter and spices, being careful not to brown the lamb. Add water just to cover, bring to a simmer and cook, covered, for 1 hour.

Add sliced onions and cook 30 minutes longer. Add remaining 6 tablespoons honey and simmer, uncovered, until the sauce has reduced and lamb is tender. Add quinces, arrange on a platter and sprinkle sesame seeds on top.

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