A Taste of Morocco

September 8, 2015

by: Joanne Gosselin, BFP Staff Writer

Autumn has arrived in Israel and the cooking reflects the seasonal harvest. This month’s featured recipe provides a taste of flavorful Moroccan–Jewish cuisine—a lamb casserole featuring quince, a fruit that complements the hearty main dish. If quinces are not available in your area, tart apples or pears make good substitutes.

Lamb and Quince Casserole

Ingredients

1 kg (2 lb. 4 oz.) lamb cut into large cubes
4 tbsp. oil
3 large quinces, peeled, cored and cut into 6 wedges each
Salt and freshly ground black pepper
1 tsp. sweet paprika
4–5 tsp. sugar

1.  Heat the oil in a large saucepan and brown the meat. Cover with boiling water, cover and cook for an hour or more, until the meat is tender and almost ready to eat.

2.  Add the quince wedges, season and cook for another 10 minutes.

3.  In the meantime, dissolve the sugar and 2–3 tablespoons water in a frying pan and cook to a light-colored caramel. Add some of the lamb cooking liquid to the caramel and stir well. Pour the caramel into the saucepan and cook for another 10 minutes, until the lamb is completely tender and the quince wedges are soft but retain their shape.

Serve with steamed rice (serves 6-8).

Source: Recipe and photo from The Book of New Israeli Food, a Culinary Journey by Janna Gur