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Lamb and Pear Tagine

 

Lamb and Pear Tagine recipe
59

Yield

6

servings

Prep

10

min

Cook

2

hrs

Ready

2

hrs

 

Ingredients

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 217g (7.7 oz)
Amount per Serving
Calories 49251% of calories from fat
 % Daily Value *
Total Fat 28g 43%
Saturated Fat 13g 64%
Trans Fat 0g
Cholesterol 100mg 33%
Sodium 118mg 5%
Total Carbohydrate 11g 11%
Dietary Fiber 5g 22%
Sugars g
Protein 57g
Vitamin A 1% Vitamin C 16%
Calcium 6% Iron 18%
* based on a 2,000 calorie diet How is this calculated?

 

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