Sweet Lamb and Quince Ragout is a classic Tunisian dish, very much representative of the “sun cuisine” Mediterranean style.
Sweet Lamb and Quince Ragout Recipe-
- 1-1/4 lb. boneless leg of lamb, fat trimmed off, meat chopped into bite-sized cubes
- 1/2 tsp. ground cinnamon
- 1 tsp. dried and ground rose petals
- 1/2 cup extra virgin olive oil
- 1-1/2 lb. quince, cored, peeled, and chopped cut into eighths (Note: if you cannot get fresh quince, the Mediterranean kind, which are sweeter than those in North America, you can use dried quince, rehydrated just before preparing this dish)
- 3 to 4 cups water
- 1-1/2 cups sugar
- Salt, to taste
- Toss the lamb cubes together with the rose petals, salt, and cinnamon in a mixing bowl.
- In a medium-sized baking or casserole dish, heat the olive oil over medium-high heat.
- Sauté the lamb about 2 minutes, while stirring, until nicely browned.
- Now add in the quince, pour in the water, and bring the dish to a vigorous boil.
- Reduce the beat to medium-low and cook and a lively simmer, uncovered, for a full hour.
- After the hour, stir in the sugar. Place the lid on the dish and continue to cook until the lamb and quince are both fork tender. This will usually take another hour.
- To serve your Sweet Lamb and Quince Ragout, use a slotted spoon to scoop out portions and place on serving plates or in shallow bowls.
- Sweet Lamb and Quince Ragout is traditionally served with couscous, either on the side, of you can place a mound of couscous on the serving plate and ladle the dish over the top.