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.

Time

2 hours 30 minutes total: 30 minutes attended, 2 hours unattended

Storage notes

keeps in the refrigerator for up to 5 days

Difficulty

very easy

Yield

1000 g (servings 4 –6)

Ingredients

Weight

Volume

Procedure

Olive oil

27 g

2 tbsp

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

Add to pan and brown well on one side only, about 2 minutes.

Transfer to a plate and set aside.

Onion, sliced

300 g

1 medium

Garlic, chopped

9 g

3 cloves

Add to pan and sauté for 2 minutes.

Cayenne pepper

0.9 g

½ tsp

Salt

6 g

1 tsp

Ginger, sliced

1 g

½ tsp

Combine.

Add to pan and cook for 30 seconds.

Chicken stock or broth

240 g

1 cup

Honey

42 g

2 tbsp

Cinnamon

2.6 g

1 stick

Add to pan and stir well to combine.

Return lamb to the pan.

Cover. Reduce heat to low and simmer for 1 hour 30 minutes. (Meanwhile, prepare pears in marinade F.)

Pears, peeled and cored, sliced ⅕" / 4 mm thick

360 g

3 small

Sugar

9 g

1 tbsp

Cinnamon

1.3 g

½ tsp

Lemon juice

15 g

1 tbsp

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.

Cover and simmer for further 30 minutes.

Parsley, fresh, chopped

7.6 g

2 tbsp

Cilantro (coriander), fresh, chopped

4.4 g

2 sprigs

Garnish.

Original: 2008. Adapted: 2013.

Notes

Sometimes a more tender result can be achieved by placing the tagine in the oven and baking at 155°C / 311°F for 2 hours 30 minutes in step 9. Return the tagine to the oven for 40 minutes in step q.

Making ahead

Prepare whole dish and reheat prior to service.

Drink pairings

Merlot

Nutrition

Serving size 250 g; calories 421.2 kcal, kilojoules 1762.4 kJ, protein 20.5 g, carbohydrates 21.9 g, sugar 17.6 g, fat 27 g, saturated fat 11.7 g, unsaturated fat 24 g, trans fat 0 g, fiber 2.5 g, cholesterol 75.2 mg,

Type tagine casserole braise

Author bhsimon

Yield

Servings

–

Serving size 167–250 g

Serve	Per serve
Energy (kcal)	421.2
Energy (kJ)	1762.4
Protein (g)	20.5
Fat (g)	27
Carbs (g)	21.9
Sugars (g)	17.6
Fiber (g)	2.5
Sodium (mg)	425.6
Cholesterol (mg)	75.2

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