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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This is a recipe for Lamb & Pear Tagine from the recipe cookbook of Recipes-to-go (Meat)
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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
Lamb & Pear Tagine Recipe brought to you by Recipes To-Go