Lamb & Pear Tagine
Lamb and Pear Tagine recipe
Yield
6 servingsPrep
10 minCook
2 hrsReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
onions
peeled, sliced |
|
| 2 | pounds |
lamb
leg or shoulder, cubed |
|
| 4 |
pears
peeled, cored, chunked |
*
|
|
| ½ | cup |
golden raisins
sultanas |
|
| ½ | cup |
almonds
slivered |
*
|
| 1 | tablespoon | olive oil |
|
| 1 | teaspoon | cumin |
|
| 1 | teaspoon |
coriander
ground |
|
| 1 | teaspoon |
ginger
ground |
|
| 1 | teaspoon | cinnamon |
|
| 1 | teaspoon | black pepper |
|
Directions
Tagines are Moroccan slow-cooked meat, fruit and vegetable dishes which are almost invariably made with mutton.
Using lamb cuts down the cooking time, but if you can find good hogget (older than lamb, younger than mutton, commonly labelled "baking legs" and sold cheaply) that will do very well.
In a large saucepan gently fry the onion in the olive oil until soft, add the spices.
Add water to just cover the meat and salt to taste.
Cover and simmer gently until the meat is tender, about 1½ to 2 hours.
Add the pears to the meat together with the sultanas and almonds.
Cook for a further 5 minutes or until the pears are soft.
Serve with rice.
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