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Le Chaudron recipe
Tajine d'agneau aux coings
Lamb tagine with quinces
⏱ 45 minServes 4Easy530 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
600 g (21 oz)Lamb shoulder
2Quince
1Onion
1 tbspGranulated sugar
1 tspCinnamon
1 tspCumin
1 tspRas el hanout
4 tbspOlive oil
Salt, pepper
- 600 g (21 oz) Lamb shoulder
- 2 Quince
- 1 Onion
- 1 tbsp Granulated sugar
- 1 tsp Cinnamon
- 1 tsp Cumin
- 1 tsp Ras el hanout
- 4 tbsp Olive oil
- Salt, pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
02 — Equipment
03 — Method
- Cut the meat into medium cubes. Peel and thinly slice the onion.
- Peel and core the quinces and cut them into slices. Brown them in a large skillet with two tablespoons of olive oil. When they’re golden, sprinkle with sugar and stir. Set aside.
- In a sauté pan, brown the meat in the rest of the hot oil for 3 to 5 minutes per side.
- Add the onion and spices and season with salt and pepper. Add water to come halfway up the meat and bring to a boil. Lower the heat and simmer, covered, for 40 minutes. Add the quinces 20 minutes before the end. Serve hot. Depending on the season, you can swap the quinces for apples, pears or prunes.
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