How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Tagine of Lamb with Quinces?

You need 9 ingredients. The key ingredients include: 1 kg lamb shoulder, cut in 2 cm cubes, 2 large onions, cut into 2 cm cubes, ½ teaspoon mildly hot paprika, 1 bunch fresh coriander, finely chopped, and more.

Is Tagine of Lamb with Quinces suitable as meat & poultry?

Yes, Tagine of Lamb with Quinces falls under the Meat & Poultry category and is a great choice for this type of meal.

How do I store leftover Tagine of Lamb with Quinces?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tagine of Lamb with Quinces Recipe

Name: Tagine of Lamb with Quinces
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 kg lamb shoulder, cut in 2 cm cubes; 2 large onions, cut into 2 cm cubes; ½ teaspoon mildly hot paprika; 1 bunch fresh coriander, finely chopped; ¼ teaspoon powdered saffron; ½ teaspoon ground ginger; 500 g quinces, peeled,halved and cored; 60 g butter; 1 cup pitted prune

Try this homemade Tagine of Lamb with Quinces recipe the whole family will love. Made with lamb shoulder, onions, paprika and fresh coriander. Easy step…

This Tagine of Lamb with Quinces relies on simple, everyday ingredients such as mildly hot paprika, powdered saffron, ground ginger and butter. It comes together quickly and makes 4 servings, at about 865 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Meat & Poultry

Servings: persons

1 kg lamb shoulder, cut in 2 cm cubes
2 large onions, cut into 2 cm cubes
½ teaspoon mildly hot paprika
1 bunch fresh coriander, finely chopped
¼ teaspoon powdered saffron
½ teaspoon ground ginger
500 g quinces, peeled,halved and cored
60 g butter
1 cup pitted prune

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Quick Info

Servings
4 servings
Calories
865 kcal
Category
Meat & Poultry

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