Lamb with Pear Tagine
Lamb, pears and almonds come together in this Moroccan tagine, fragrant with cumin and cinnamon and simmered on the stove.
2 hr 20 min · Serves 4 · Medium
Ingredients
Method
Start cooking mode- Prep 20 min · Cook 120 min · 140 min total
- medium
- 1
In a large sauce pan gently fry the onion in the olive oil until soft. Add lamb, ginger, and coriander to the pan and cook until it changes color.
- 2
Add cumin, black pepper, cinnamon, and water to just cover the meat. Salt to taste. Cover and simmer gently until the meat is tender, about 1.5-2 hours.
- 3
If there seems to be a bit too much liquid, displace the lid after an hour of cooking. Add the pears to the meat together with almonds. Cook for a further 5 minutes or until the pears are soft.
- 4
For a different twist on this, you can substitute mixed vegetables of your choice, instead of pear. It would make it more savory than sweet.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
