This recipe is by no means a traditional Tagine, only my take on this middle eastern classic with seasonal ingredients. The Quince can of course be exchanges for other seasonal or dried fruit.

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850g Venison cubed into roughly 2-3cm chunks

1Tbsp Olive oil

2 Quinces (washed and cut into 8 wedges, core removed soak in a bowl with cold water and juice of a lemon to stop browning)

2 Onions chopped

1 Tbsp ground cumin seeds

Thumb size piece of ginger grated or finely chopped

2-3 cloves garlic crushed

1 Cinnamon stick

2 Bay leaves

1-2 Tbsp Harissa paste (dependant on heat tolerance and paste brand)

1 tsp Turmeric

1 Tbsp flaked sea salt

500ml chicken stock

2 Tbsp Tomato Puree

1 Tbsp Honey

1 Tin chickpeas (drained and rinsed)



  • Preheat oven to 160°C
  • Wash quinces thoroughly to remove the fuzzy outer layer. Cut into 8 wedges, remove the core and add to a bowl with cold water and juice of a lemon or a Tbsp vinegar and set aside until later when needed.  The lemon juice or vinegar prevents the discolouration of the quince once it is cut.
  • Heat a large casserole pan on a high heat, add olive oil, onions, cinnamon and bay and fry for a couple of minutes until lighting browned.
  • Once browned and fragrant add the garlic, ginger and cumin and stir to combine well.
  • Move the onion mixture to one side of the pan and ddd the venison cubes to brown.
  • Once browned, stir through the turmeric, harissa paste and salt, then pour over the stock and mix well. Bring to a simmer, add quince pieces and place into preheated oven for approximately 90mins.
  • Remove from the oven and stir in the tin of drained chickpeas, tomato puree and honey and return to the oven for a further 30mins.
  • Remove from the oven and serve with chermoula (recipe below)
  • I served this with pumpkin mash, however potato mash, rice or cous-cous are all great!


For the Chermoula

Small bunch of coriander

5 sprigs of mint

Juice and zest of half a lemon

1/2 tsp Sumac

1/2 tsp ground cumin seeds

1/4 tsp smoked paprika

Large pinch of Aleppo pepper or chilli flakes

Pinch of salt

50-100ml Olive oil

  • Finely chop coriander and mint and add to a small bowl
  • Start by adding 50ml of olive oil
  • Add all other ingredients and mix well
  • Add additional 50ml of olive oil to create a loose consistency if required
  • Taste for seasoning. It should be fresh tasting to cut through the richness of the tagine