Tagine of spicy lamb with pear
All-Clad Tagine recipe cards
Meat with fruits—fresh and dried—is a hallmark of Moroccan cuisine. In this dish, fresh pears add sweetness to balance the spice.
2 hours 30 minutes total: 30 minutes attended, 2 hours unattended
keeps in the refrigerator for up to 5 days
1
Heat in a fry pan or base of a flame-proof tagine over medium heat until very hot.
Lamb shoulder, deboned, cut into 1" / 2.5 cm pieces
900 g
2 lb
2
Add to pan and brown well on one side only, about 2 minutes.
3
Transfer to a plate and set aside.
Onion, sliced
300 g
1 medium
Garlic, chopped
9 g
3 cloves
4
Add to pan and sauté for 2 minutes.
Cayenne pepper
0.9 g
½ tsp
6
Add to pan and cook for 30 seconds.
Chicken stock or broth
240 g
1 cup
7
Add to pan and stir well to combine.
8
Return lamb to the pan.
9
Cover. Reduce heat to low and simmer for 1 hour 30 minutes. (Meanwhile, prepare pears in marinade .)
Pears, peeled and cored, sliced ⅕" / 4 mm thick
360 g
3 small
0
Combine in a mixing bowl and set aside to marinade for about 30 minutes.
-
When step 9 time has elapsed, add to pan and stir to combine.
Golden raisins
73 g
½ cup
=
Add to pan and stir to combine.
q
Cover and simmer for further 30 minutes.
Parsley, fresh, chopped
7.6 g
2 tbsp
Cilantro (coriander), fresh, chopped
4.4 g
2 sprigs
Type tagine casserole braise
Author bhsimon