Lamb & Pear Tagine. Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 large: Onions, peeled & sliced
1 kilo: 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,
Water, to cover the meat
Salt, to tast
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.
Source from luhu.jp
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.
Source from luhu.jp