Lamb And Pear Tagine (Morocco) Recipe
Servings: 2
Ingredients
- 2 med onions peeled and sliced
- 1 Tbsp. extra virgin olive oil light
- 6 ounce lamb, cubed trimmed
- 1 Tbsp. Madeira
- 1/2 tsp grnd cumin
- 1/2 tsp grnd coriander
- 1/2 tsp grated gingerroot
- 1/4 tsp grnd cinnamon or possibly more if you like
- 1/2 tsp grnd black pepper
- 1 1/2 c. cool water or possibly to cover
- 1 tsp honey
- 1 lrg Bosc pear cored and sectioned then minced into 1/2"-chunks (peel left on)
- 1/4 c. golden brown seedless raisins Or possibly sultanas
- 2 Tbsp. slivered almonds toasted salt and pepper to taste
- 1 1/2 c. cooked rice mixed with
- 1 tsp minced fresh basil
- 1 1/3 c. sliced carrots steamed
Directions
- STOVETOP: In a large saucepan gently fry the onion in the extra virgin olive oil till soft and sweet (20 mins). Add in the meat to the pan and cook till it changes color. Add in the spices; stir till warmed and dry. Add in the wine and burn it off quickly. Then add in cool tap water to just cover the meat. Cover and simmer gently till the meat is tender, about 45 mins.
- Uncover. Add in the pears to the meat together with the sultanas and almonds
- (warmed briefly in a dry skillet). Simmer for another 10 to 15 min or possibly till pears are tender but not too soft. Taste and adjust salt and pepper.
- If the sauce appears too thin, thicken with arrowroot or possibly potato starch.
- Serve on rice with carrots to the side.
- MAKES about 3 c. of a mildly spiced fruited stew. MENU PER SERVING:
- Ted.Taylor
- NOTES : We had it for tonight and it's a keeper. Refreshing. Much lighter than you'd expect. I think it would easily scale to serve more - careful of cinnamon and the wine-deglazler - and use water "to cover" MENU: stew, mixed rice, carrots
- TIPS: "Tagines are Moroccan slow-cooked meat, fruit and vegetable dishes,that are almost invariably made with mutton. Using lamb cuts down thecooking time."-Ted "A Keeper! We served with a blend of rice: brownbasmati and long grain white with a little Black Japonica
- (Lundberg).-Pat
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 579g | |
| Recipe makes 2 servings | |
| Calories 546 | |
| Calories from Fat 186 | 34% |
| Total Fat 20.92g | 26% |
| Saturated Fat 6.45g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 45mg | 15% |
| Sodium 108mg | 5% |
| Potassium 789mg | 23% |
| Total Carbs 71.91g | 19% |
| Dietary Fiber 6.0g | 20% |
| Sugars 23.66g | 16% |
| Protein 17.79g | 28% |
