Moroccan style meat dish with quince and dried plums

Moroccan style meat and quince dish

Ingredients:

1 kg meat

1 kg quince

250 g dried plums

1 large grated onion

2 cloves garlic

Spices: 1 teaspoon each of {black pepper, turmeric, ground ginger, salt, ground cinnamon + cinnamon sticks}

Sugar or honey

For decoration: sesame

Method:

To prepare the Moroccan-style meat and quince dish,

Start by choosing your favorite type of meat, preferably lamb or beef. Start by browning the meat in a pot with onions, garlic and oil until browned. Add the spices: coriander, cinnamon, saffron, ginger, turmeric, pepper and salt to add flavor. Pour hot water over it and let it simmer over low heat until the meat is cooked.

Meanwhile, wash the quince well and cut it into quarters, removing the core, then place it in another pot with water, salt and cinnamon sticks. Just before it is cooked, add sugar or honey and stir to prevent it from sticking. The quince will cook and absorb the rich flavors of the broth.

In another pot, place the dried plums, ground cinnamon, sugar and a little meat broth and leave it until it is cooked and honey-like to give our dish an authentic touch.

In a serving dish, place the meat in the middle and the quince on the sides. Garnish with candied prunes, sprinkle with sesame seeds and serve {see photo}. Enjoy this delicious and aromatic dish that beautifully balances sweet and salty elements, embodying the essence of Moroccan cuisine.