Recipe No 341 tagine Original 2008 Adapted 2013

Tagine of spicy lamb with pear

Meat with fruits—fresh and dried—is a hallmark of Moroccan cuisine. In this dish, fresh pears add sweetness to balance the spice.

All-Clad Tagine recipe cards

Time

Prep:

Total:

Difficulty
very easy
Yield
4–6 serves • 1000 g
Metric Imperial

Processes

  • Olive oil (2 tbsp)
    27 g
  1. 01
    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
  1. 02
    Add to pan and brown well on one side only, about .
  2. 03
    Transfer to a plate and set aside.

  • Onion, sliced (1 medium)
    300 g
  • Garlic, chopped (3 cloves)
    9 g
  1. 04
    Add to pan and sauté for .

  • Cayenne pepper (½ tsp)
    0.9 g
  • Salt (1 tsp)
    6 g
  • Ginger, sliced (½ tsp)
    1 g
  1. 05
    Combine.
  2. 06
    Add to pan and cook for .

  • Chicken stock or broth (1 cup)
    240 g
  • Honey (2 tbsp)
    42 g
  • Cinnamon (1 stick)
    2.6 g
  1. 07
    Add to pan and stir well to combine.
  2. 08
    Return lamb to the pan.
  3. 09
    Cover. Reduce heat to low and simmer for . (Meanwhile, prepare pears in marinade .)

  • Pears, peeled and cored, sliced 4 mm / ⅛" thick (3 small)
    360 g
  • Sugar (1 tbsp)
    9 g
  • Cinnamon (½ tsp)
    1.3 g
  • Lemon juice (1 tbsp)
    15 g
  1. 10
    Combine in a mixing bowl and set aside to marinade for about .
  2. 11
    When step 09 time has elapsed, add to pan and stir to combine.

  • Golden raisins (½ cup)
    73 g
  1. 12
    Add to pan and stir to combine.
  2. 13
    Cover and simmer for further .

  • Parsley, fresh, chopped (2 tbsp)
    7.6 g
  • Cilantro (coriander), fresh, chopped (2 sprigs)
    4.4 g
  1. 14
    Garnish.

Notes

Sometimes a more tender result can be achieved by placing the tagine in the oven and baking at 155°C / 310°F for in step 09. Return the tagine to the oven for in step 13.

Making ahead

Prepare whole dish and reheat prior to service.

Storing

keeps in the refrigerator for up to 5 days

Drink pairings

Merlot

Categorisation

Category
braise casserole tagine
Meal
dinner
Cuisine
moroccan
Diet
omnivorous
Tags
fruit and meat morocco tagine