Tajine d'Agneau aux Coings

What we know so far

When the quinces come in around the autumn, Algerian kitchens make tajine sfarjel: lamb simmered in a light sauce of onion, saffron, cinnamon, ginger and turmeric, and served under quarters of quince that have been cooked separately until tender and then caramelised with honey or sugar and a little lemon. It is one of the sweet-and-salty tajines (hlou) of the Ramadan table, in the same family as lham lahlou and the prune tajine, and the fruit is the star: golden, glossy, slightly sharp, against the plain meat. Toasted almonds go on top.

The draft was written from 2 published sources and holds 11 ingredients and 5 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

1. Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
2. Photograph your own, so the page carries a real picture instead of somebody else's.
3. Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

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