{"id":1909,"date":"2020-10-25T10:41:21","date_gmt":"2020-10-25T09:41:21","guid":{"rendered":"http:\/\/4passionfood.com\/en\/?post_type=cuisine-recipe&p=1909"},"modified":"2020-10-25T10:53:41","modified_gmt":"2020-10-25T09:53:41","slug":"lamb-tagine-with-caramelized-quinces","status":"publish","type":"cuisine-recipe","link":"https:\/\/4passionfood.com\/en\/recipe\/lamb-tagine-with-caramelized-quinces\/","title":{"rendered":"Lamb tagine with caramelized quince"},"content":{"rendered":"
<\/div>\n

The tagine, at its base, is a terracotta kitchen utensil, topped with a cone-shaped lid. It allows food to be stewed, thus preserving its flavors and benefits.<\/span><\/p>\n\n\n\n

 In Morocco the tagine is a family sharing style dish, which is eaten with homemade bread.<\/span><\/p>\n\n\n\n

You can prepare all kinds of tagines: with meat (chicken, beef, lamb and goat in certain regions of Morocco).  With fish, most often marinated in a kind of sauce made from fresh herbs (coriander and parsley) and spices called “chermoula”. Or quite simply a vegetarian tagine, there are often seasonal vegetables.<\/span><\/p>\n\n\n\n

Today I\u2019m sharing with you a tagine that I particularly like, “lamb tajine with caramelized quince” – “\u0637\u0627\u062c\u064a\u0646 \u0628\u0627\u0644\u0633\u0641\u0631\u062c\u0644 \u0645\u0639\u0633\u0644” -. An autumn tagine, very tasty and full of flavours, with cinnamon, ginger and turmeric.<\/span><\/p>\n\n\n\n

A seasonal tagine and one of the traditional sweet and savory dishes, which is usually made with lamb, which you can replace with veal.<\/span><\/p>\n\n\n\n

I have already suggested the recipe for sweet tagine – savory with chicken and apricots with orange blossom, which you will find HERE<\/a>.<\/span><\/p>\n

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