Lamb With Pear Tagine

Recipe by L. Duch
READY IN: 2hrs 20mins


  • 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
  • 12
    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


  • 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.
  • NOTE:
  • 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.