Recipe by L. Duch
Tagine are Moroccan slow-cooked meat, fruit and vegetable dishes which are almost invariably made with lamb, but beef makes a nice alternative. I happened upon this recipe on the Berber Trading Company site while shopping for tagines. I love lamb and Moroccan food and this one looked interesting. This has a really nice flavor and goes well served with a flat bread or rice. Smells heavenly while cooking.
Top Review by NovaM
Made this exactly according to the recipie. Was easy to put together and tastes OK - the kids hated it, though! If I was to make this again, I'd ease up on the black pepper a little. This recipie is OK if you want to try something a little different, but I wouldn't serve this as a family meal.
- 2 onions, peeled and sliced
- 2 lbs lamb, lean and cut into 2-inch pieces
- 4 pears, peeled, cored and cut into quarters
- water, enough to cover the meat
- 1⁄2 cup almonds, slivered
- 1 tablespoon olive oil
- 1 teaspoon black pepper
- 1 teaspoon cumin, ground
- 1 teaspoon cinnamon, ground
- 1 teaspoon coriander, ground
- 1 teaspoon ginger, ground
Directions See How It's Made
- In a large sauce pan 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.
- Salt to taste.
- Cover and simmer gently until the meat is tender, about 1.5-2 hours.
- If there seems to be a bit too much liquid, displace the lid after an hour of cooking.
- Add the pears to the meat together with almonds. Cook for a further 5 minutes or until the pears are soft.
- For a different twist on this, you can substitute mixed vegetables of your choice, instead of pear. It would make it more savory than sweet.