Lamb and Pear Tagine
2 lg Onions, peeled & sliced 1 kg Lean lamb, leg or shoulder -cut into 4cm cubes. 4 Pears, peeled cored & cut -into 4cm chunks 1/2 c Sultanas 1/2 c Silvered almonds 1 tb Olive oil
Ingredients
- 2lg onions, peeled & sliced
- 1kg lean lamb, leg or shoulder
- 1/2c silvered almonds
- 1tb olive oil
- 1ts cumin
- 1ts ground coriander
- 1ts ground ginger
- 1ts cinnamon
Directions
- 1
2 lg Onions, peeled & sliced 1 kg Lean lamb, leg or shoulder -cut into 4cm cubes
- 2
4 Pears, peeled cored & cut -into 4cm chunks 1/2 c Sultanas 1/2 c Silvered almonds 1 tb Olive oil 1 ts Cumin 1 ts Ground coriander 1 ts Grou
- 3
Tagines are Moroccan slow-cooked meat, fruit & vegitable dishes which are almost invariablely made with mutton
- 4
Using lamb cuts down the cooking time, but if you can find good hogget (older than lamb, younger than mutton, commonly labelled "baking legs
- 5
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
- 6
Add water to just cover the meat and salt to taste
- 7
Cover and simmer gently until the meat is tender, about 1 1/2 - 2 hours
- 8
Displace the lid a little after an hour if there appears to be too much liquid.) 2