Lamb, Quince, and Okra Tagine

Name: LAMB, QUINCE, AND OKRA TAGINE
Total time: PT0D0H0M
Yield: serves 6
Ingredients: 2 lb. lean boneless lamb shoulder, trimmed of fat and cut into 6 pieces; 3 medium red onions, peeled; 1 grated, 2 finely chopped; 3 tbsp. extra-virgin olive oil; 1 tsp. ground ginger; 1 ⁄ 2 tsp. hot paprika; 2 tbsp. finely chopped fresh cilantro; 2 tbsp. finely chopped fresh parsley; 18 cloves garlic, peeled and coarsely chopped; Salt; 1 ⁄ 4 cup tomato puree; 1 jalapeño pepper, seeded and minced; 1 ⁄ 2 tsp. ground cumin; 3 fresh quinces; 2 tbsp. butter; 2 tbsp. sugar; 1 ⁄ 4 tsp. ground cinnamon; 1 1 ⁄ 4 lb. fresh small okra, tops pared; Pinch saffron threads

Serves
serves 6

Quince is an autumn fruit. If you can't wait until fall to make this stew, you might substitute tart green apples, though they're not traditional.

Ingredients

2 lb. lean boneless lamb shoulder, trimmed of fat and cut into 6 pieces
3 medium red onions, peeled; 1 grated, 2 finely chopped
3 tbsp. extra-virgin olive oil
1 tsp. ground ginger
¹⁄₂ tsp. hot paprika
2 tbsp. finely chopped fresh cilantro
2 tbsp. finely chopped fresh parsley
18 cloves garlic, peeled and coarsely chopped
Salt
¹⁄₄ cup tomato puree
1 jalapeño pepper, seeded and minced
¹⁄₂ tsp. ground cumin
3 fresh quinces
2 tbsp. butter
2 tbsp. sugar
¹⁄₄ tsp. ground cinnamon
1 ¹⁄₄ lb. fresh small okra, tops pared
Pinch saffron threads

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Instructions

Step 1

Stir lamb, grated onion, olive oil, saffron, ginger, paprika, cilantro, parsley, garlic, and 1½ tsp. salt in large pot over medium heat for 15 minutes. Add tomato puree and 1 cup water; raise heat, and bring to a boil. Lower heat and simmer, covered, for 45 minutes, turning meat occasionally. Add chopped onions, jalapeño, and cumin, and simmer 45 minutes more.

Step 2

Meanwhile, cut each quince into 6 pieces, leaving skin on, and cut away core. Poach in 4 cups simmering, salted water in a skillet over medium heat until just tender, about 10 minutes. Pour off all but 2-3 tbsp. poaching liquid; add butter, sugar, and cinnamon. Cook quinces flesh-side-down until glazed brown, about 20 minutes. Turn, and glaze 5 minutes more.

Step 3

Add okra to lamb, cover, and cook until okra is tender and sauce is thick, 15-20 minutes. Garnish with quinces.

Stir lamb, grated onion, olive oil, saffron, ginger, paprika, cilantro, parsley, garlic, and 1½ tsp. salt in large pot over medium heat for 15 minutes. Add tomato puree and 1 cup water; raise heat, and bring to a boil. Lower heat and simmer, covered, for 45 minutes, turning meat occasionally. Add chopped onions, jalapeño, and cumin, and simmer 45 minutes more.
Meanwhile, cut each quince into 6 pieces, leaving skin on, and cut away core. Poach in 4 cups simmering, salted water in a skillet over medium heat until just tender, about 10 minutes. Pour off all but 2-3 tbsp. poaching liquid; add butter, sugar, and cinnamon. Cook quinces flesh-side-down until glazed brown, about 20 minutes. Turn, and glaze 5 minutes more.
Add okra to lamb, cover, and cook until okra is tender and sauce is thick, 15-20 minutes. Garnish with quinces.