Lamb and pear tagine (morocco)

Yield: 2 Servings

Measure Ingredient
2 mediums Onions; peeled and sliced
1 tablespoon Olive oil; light
6 ounces Lamb; cubed, trimmed
1 tablespoon Madeira
½ teaspoon Ground cumin
½ teaspoon Ground coriander
½ teaspoon Grated gingerroot
¼ teaspoon Ground cinnamon; or more if desired
½ teaspoon Ground black pepper
1½ cup Cold water; or to cover
1 teaspoon Honey
1 large Bosc pear; cored and sectioned, then chopped into 1/2"-chunks, (peel left on)
¼ cup Golden seedless raisins OR sultanas
2 tablespoons Slivered almonds; toasted
Salt and pepper; to taste
1½ cup Cooked rice; mixed with
1 teaspoon Chopped fresh basil
1⅓ cup Sliced carrots; steamed

TO SERVE

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

SOURCES: Eat-lf Mailing List January 1998>from KitPATh. Amyl archive Oct 1993 >from:

Ted.Taylor

Recipe by: Hanneman (1998); Ethnic Recipe at amyl Posted to MC-Recipe Digest V1 #998 by KitPATh <phannema@...> on Jan 08, 1998

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