• Ingredients: 16
  • Serves: 8

Moroccan lamb and quince stew with accompaniment:pistachio couscous.


For marinade

  • Accompaniment:Pistachio Couscous

For tapenade

For sandwiches

  • Special equipment: an adjustable-blade slicer

Spicy Sabayon Sauce

  • 4 large egg yolks
  • 3/4 cup dry white wine
  • 2 tbsps. sugar
  • 1/8 tsp. chile powder

For Serving


Make marinade:

  1. Step 1 Crush juniper berries and mince garlic cloves. In a large bowl stir together garlic, wine, and juniper berries.
  2. Step 2 Trim lamb and cut into 2-inch cubes. Stir lamb into marinade. Marinate lamb, covered and chilled, at least 12 hours and up to 1 day.
  3. Step 3 Chop onions and mince garlic. In an 8-quart heavy kettle heat oil over moderate heat until hot but not smoking and cook onions with garlic, cinnamon, and saffron, stirring occasionally, until onions are softened.

    For this step you will need

  4. Step 4 Pat lamb dry and season with salt and pepper. In kettle brown lamb in batches, without crowding, over moderately high heat, stirring occasionally, transferring as browned with a slotted spoon to bowl with onion mixture.

    For this step you will need

  5. Step 5 Return lamb and onion mixture to kettle and add reserved marinade, demiglace, and jelly. Simmer mixture, covered, stirring occasionally, 45 minutes.
  6. Step 6 Peel, quarter, and core quinces. Cut quarters lengthwise into 1/4-inch-thick slices. With a vegetable peeler remove zest from lemon in lengthwise strips.

    For this step you will need

  7. Step 7 Add quince and zest to lamb mixture and simmer, covered, stirring occasionally, until quince is tender, about 45 minutes.
  8. Step 8 Stir in celery and cranberries and simmer, uncovered, stirring occasionally, until celery is tender, about 15 minutes.

Nutrition information

Calories 731 Carbohydrates 30 g (10%)
Fat 48 g (74%) Protein 35 g (71%)
Saturated Fat 19 g (94%) Sodium 445 mg (19%)
Polyunsaturated Fat 4 g Fiber 4 g (16%)
Monounsaturated Fat 21 g Cholesterol 143 mg (48%)