Side Pannel
Lamb and Pear Tagine (Morocco)
Lamb and Pear Tagine (Morocco)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Meat, Stews
Ingredients List
- 2 md Onions; peeled and sliced
- 1 tb Olive oil; light
- 6 oz Lamb; cubed, trimmed
- 1 tb Madeira
- 1/2 ts Ground cumin
- 1/2 ts Ground coriander
- 1/2 ts Grated gingerroot
- 1/4 ts Ground cinnamon; or more if
- -desired
- 1/2 ts Ground black pepper
- 1 1/2 c Cold water; or to cover
- 1 ts Honey
- 1 lg Bosc pear; cored and
- -sectioned, then chopped
- -into 1/2"-chunks, (peel
- -left on)
- 1/4 c Golden seedless raisins OR
- -sultanas
- 2 tb Slivered almonds; toasted
- Salt and pepper; to taste
Directions
TO SERVE
1 1/2 c Cooked rice; mixed with
1 ts Chopped fresh basil
1 1/3 c Sliced carrots; steamed
STOVETOP: In a large saucepan gently fry the onion in the olive oil until
soft and sweet (20 mins). Add the meat to the pan and cook until it changes
color. Add the spices; stir until warmed and dry. Add the wine and burn it
off quickly. Then add cold tap water to just cover the meat. Cover and
simmer gently until the meat is tender, about 45 mins.
Uncover. Add the pears to the meat together with the sultanas and almonds
(warmed briefly in a dry skillet). Simmer for another 10 to 15 minutes or
until pears are tender but not too soft. Taste and adjust salt and pepper.
If the sauce appears too thin, thicken with arrowroot or potato starch.
Serve on rice with carrots to the side.
MAKES about 3 cups of a mildly spiced fruited stew. MENU PER SERVING:
600CAL, 17.2G fat (25.7% cff); 85.4G carb.
TIPS: "Tagines are Moroccan slow-cooked meat, fruit and vegetable dishes,
which are almost invariably made with mutton. Using lamb cuts down the
cooking time."Ted "A Keeper! We served with a blend of rice: brown
basmati and long grain white with a little Black Japonica (Lundberg).Pat
98-Jan
1 1/2 c Cooked rice; mixed with
1 ts Chopped fresh basil
1 1/3 c Sliced carrots; steamed
STOVETOP: In a large saucepan gently fry the onion in the olive oil until
soft and sweet (20 mins). Add the meat to the pan and cook until it changes
color. Add the spices; stir until warmed and dry. Add the wine and burn it
off quickly. Then add cold tap water to just cover the meat. Cover and
simmer gently until the meat is tender, about 45 mins.
Uncover. Add the pears to the meat together with the sultanas and almonds
(warmed briefly in a dry skillet). Simmer for another 10 to 15 minutes or
until pears are tender but not too soft. Taste and adjust salt and pepper.
If the sauce appears too thin, thicken with arrowroot or potato starch.
Serve on rice with carrots to the side.
MAKES about 3 cups of a mildly spiced fruited stew. MENU PER SERVING:
600CAL, 17.2G fat (25.7% cff); 85.4G carb.
TIPS: "Tagines are Moroccan slow-cooked meat, fruit and vegetable dishes,
which are almost invariably made with mutton. Using lamb cuts down the
cooking time."Ted "A Keeper! We served with a blend of rice: brown
basmati and long grain white with a little Black Japonica (Lundberg).Pat
98-Jan
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