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Lamb with Pear

LAMB WITH PEAR

2 large onions, peeled & sliced
2 Lbs. of Lean lamb, leg or shoulder cut into 2" pieces
4 Pears, peeled cored & cut into quarters
Water, to cover the meat
1/2 cup slivered almonds
Salt to taste
1 Tbsp. Olive oil
1 tsp Black pepper
1 tsp Cinnamon
1 tsp Ground ginger
1 tsp Ground coriander
1 tsp Cumin

 

Tagines are Moroccan slow-cooked meat, fruit & vegetable dishes which are almost invariably made with lamb. Although not authentic, beef can be used as a substitute and turns out great as well.

In a large saucepan gently fry the onion in the olive oil until soft. Add lamb, ginger, and coriander to the pan and cook until it changes color. Add cumin, black pepper, cinnamon, and water to just cover the meat and salt to taste.

Cover and simmer gently until the meat is tender, about 1.5-2 hours. (Displace the lid a little after an hour if there appears to be too much liquid.)

Add the pears to the meat together with almonds. Cook for a further 5 minutes or until the pears are soft.

Place in a tagine and serve hot. Normally eaten using bread but rice is a great substitute.