Let yourself be enchanted by the magic of sweet and savory with the authentic recipe for beef tagine with caramelized quinces, an absolute classic of Moroccan gastronomy. Often served during festive meals or autumnal family gatherings, this traditional dish (Lham bel safarjel) relies on an exceptional contrast of flavors and textures. The secret of this oriental recipe lies in the slow cooking of the meat in a broth flavored with ginger and saffron, which makes it incredibly tender. The perfect balance is provided by pan-roasted quinces, gently candied with sugar, cinnamon, and the meat's juice. Topped with a syrupy sauce and sprinkled with toasted sesame seeds, this authentic autumn tagine is a true explosion of flavors in the mouth.
Ingredients
- 1 kg Beef
- 2 pièce Onion
- 2 gousse Garlic
- 4 c. à soupe Olive oil
- 1 pincée Saffron
- 1 c. à café Turmeric
- 4 pièce Quince
- 3 c. à soupe Sugar
- 30 g Butter
- 1 pincée Salt
- 1 botte Cilantro
- 1 c. à café Ginger powder
- 0.5 c. à café Black Peppercorn
- 1 pièce Cinnamon sticks
- 2 c. à soupe Lemon juice
- 1 c. à café Cinnamon
- 30 g Blanched almond
- 200 ml Frying oil
- 1 c. à soupe Sesame seed
In the kitchen
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Nutrition
Estimated values per 100 g
