📖 Instructions

1. Prepare the Quince: Wash the quince thoroughly. Using a sharp knife, carefully peel the quince, removing all the skin. Cut the peeled quince into quarters, then remove the core and seeds. Chop the quince into 1-inch cubes. Pro-tip: Quince oxidizes quickly, so placing the chopped pieces in a bowl of water with a squeeze of lemon juice can help prevent browning.
2. Prepare the Lamb (or Chicken): If using lamb shoulder, trim any excess fat and cut the lamb into 1 1/2-inch cubes. If using chicken, cut the chicken thighs into similar-sized pieces. Season the meat generously with salt and black pepper.
3. Brown the Meat: In a large pot or Dutch oven, heat olive oil over medium-high heat. Add the lamb (or chicken) in batches, being careful not to overcrowd the pot. Brown the meat on all sides until nicely seared. Remove the browned meat and set aside.
4. Sauté Aromatics: Reduce the heat to medium. Add the chopped onion to the pot and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and ginger and cook for another minute until fragrant. Be careful not to burn the garlic.
5. Bloom the Spices: Add the ground cumin, coriander, turmeric, cinnamon, and saffron threads (if using) to the pot. Stir continuously for about 1 minute until the spices become fragrant. This process, known as 'blooming' the spices, helps to release their essential oils and enhance their flavor.
6. Combine Ingredients: Return the browned lamb (or chicken) to the pot. Add the chopped quince, honey (or maple syrup), chicken broth (or water), and lemon juice. Stir gently to combine all the ingredients.
7. Simmer the Tagine: Bring the mixture to a simmer, then reduce the heat to low. Cover the pot tightly with a lid and let it simmer gently for 2 to 2.5 hours for lamb, or 1 to 1.5 hours for chicken, or until the meat is very tender and the quince is cooked through. Check occasionally and add more broth or water if needed to prevent sticking.
8. Adjust Seasoning: Once the meat is tender, taste the tagine and adjust the seasoning as needed. Add more salt, pepper, honey, or lemon juice to balance the flavors to your liking. The tagine should have a harmonious balance of sweet, savory, and tangy notes.
9. Garnish and Serve: Just before serving, stir in the chopped fresh cilantro and toasted sesame seeds. Serve the Moroccan Tagine with Quince and Sesame Seeds hot, garnished with extra cilantro and sesame seeds. It pairs wonderfully with couscous, quinoa, or crusty bread for soaking up the delicious sauce.