Lamb & Pear Tagine. Recipe

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Lamb & Pear Tagine. Ingredients

2 large onions, peeled & sliced
1 kg lean lamb, leg or shoulder cut into, 4cm cubes.
4 pears, peeled cored & cut into 4cm, chunks
1/2 cup sultanas
1/2 cup silvered almonds
1 tbsp olive oil
1 tsp cumin
1 tsp ground coriander
1 tsp ground ginger
1 tsp cinnamon
1 tsp black pepper
1 water, to cover the meat
1 salt, to tast

A Recipe for
Lamb & Pear Tagine.

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Find lean cuts of beef by looking for the words "round", "loin", "extra lean" or "the leanest" in the name. Cuts like top round, tenderloin or sirloin will be lean and healthy.

This Recipe for Lamb & Pear Tagine. is one of thousands in the Recipes-to-go Meat Cookbook.

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This is a recipe for Lamb & Pear Tagine. from the recipe cookbook of Recipes-to-go (Meat)

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Lamb & Pear Tagine.

Food Tip
Use lean ground beef such as ground round (known as extra lean) or ground sirloin (known as lean) for casseroles, chili, tacos, spaghetti sauces and skillet dishes

Lamb & Pear Tagine. Directions

Intro. Tagines are Moroccan slow-cooked meat, fruit & vegitable dishes
which are almost invariablely 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. 1.In a large saucepan gently fry the
onion in the olive oil until soft, add the meat to the pan and cook
until it changes color, then add the spices. Add water to just cover
the meat and salt to taste. Cover and simmer gently until the meat is
tender, about 1 1/2 - 2 hours. (Displace the lid a little after an
hour if there appears to be too much liquid.) 2.Add the pears to the
meat together with the sultanas & almonds. Cook for a further 5
minutes or until the pears are soft. Serve with rice.

Serves: 6

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Lamb & Pear Tagine. Recipe from the Recipes-To-go.com Meat Recipe Cookbook

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