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Moroccan Lamb & Quince Stew: Cozy Slow-Cooked Recipe

Moroccan Lamb & Quince Stew

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Prep Time 20 minutes
Cook Time 1 hour 40 minutes
Total Time 2 hours
Servings 6

Ingredients
  

  • 2 lbs Lamb shoulder Boneless and cubed
  • 2 large Quinces Peeled, cored, and sliced into wedges
  • 2 medium Onions Finely chopped
  • 2 medium Potatoes Peeled and cubed
  • 2 medium Carrots Peeled and sliced thick
  • 3 tbsp Olive oil Divided use
  • 2 cups Beef broth Low sodium preferred
  • 1 tsp Ground ginger
  • 1 tsp Turmeric
  • 1 stick Cinnamon
  • 1 pinch Saffron threads
  • 2 tbsp Honey
  • 1/4 cup Fresh parsley Chopped for garnish

Instructions
 

  • Heat the olive oil in a heavy-bottomed Dutch oven over medium heat, then sauté the chopped onions until translucent.
  • Add the cubed lamb shoulder, ground ginger, turmeric, salt, and pepper. Brown the meat evenly on all sides.
  • Pour in the beef broth, and add the cinnamon stick and saffron threads. Bring the liquid to a boil, then reduce the heat to low, cover, and simmer for 1 hour.
  • While the meat simmers, prepare the quinces, potatoes, and carrots by peeling and slicing them into chunky wedges.
  • Add the sliced quince, potatoes, and carrots to the pot. Cover and simmer for another 30 to 40 minutes until the meat and vegetables are fork-tender.
  • Stir in the honey to balance the savory broth and glaze the quince. Simmer uncovered for 10 minutes until the stew slightly thickens.
  • Discard the cinnamon stick, garnish with freshly chopped parsley, and serve immediately.