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Moroccan Lamb & Pear Tagine

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Preparation Time: 15 minutes
Cooking time: 150 minutes
Energy level per serving: unknown
Saturated fat level per serving: unknown
Carbohydrates level per serving: unknown
Gi level per serving: unknown

Number of servings: 4
This recipe has been visited 6363 times

Ingredients:

Metric Imperial

2 large onions, peeled & sliced

0.91 kg(s) lean lamb, leg or shoulder cut into 2" pieces

4 pears, peeled cored and cut into quarters

water to cover the meat

1 tbsp(s) olive oil

1 tsp(s) black pepper

1 tsp(s) cinnammon

1 tsp(s) ground ginger

1 tsp(s) ground coriander

1 tsp(s) cumin

Tagines are Moroccan slow-cooked meat, fruit & vegetable dishes which are almost invariably made with lamb. Although not authentic, beef can be used as a substitute and turns out great as well.

Posted by: KitchenControlFreak on 21 October 2008

Click here to view KitchenControlFreak's Cookery Book

Cooking Steps:

In a large saucepan gently fry the onion in the olive oil until soft. Add lamb, ginger, and coriander to the pan and cook until it changes color. Add cumin, black pepper, cinnamon, and water to just cover the meat and salt to taste.

Cover and simmer gently until the meat is tender, about 1.5-2 hours. (Displace the lid a little after an hour if there appears to be too much liquid.)

Add the pears to the meat together with almonds. Cook for a further 5 minutes or until the pears are soft.

Place in a tagine and serve hot. Normally eaten using bread but rice is a great substitute.