Lamb And Pear Tagine -

Lamb And Pear Tagine

Ingredients

2 large onions, peeled and sliced
1 kg lean lamb, leg or shoulder cut into 4cm cubes
4 pears, peeled cored and cut into 4cm chunks
½ cup sultanas
½ cup silvered almonds
1 tablespoon olive oil
1 teaspoon cumin
1 teaspoon coriander, ground
1 teaspoon ginger, ground
1 teaspoon cinnamon
1 teaspoon black pepper
Water to cover the meat
Salt to taste

Details

Serves: 6

Method

In a large saucepan gently fry the onion in the olive oil until soft, add the meat to the pan and cook until it changes color, then add the spices. Add water to just cover the meat and salt to taste. Cover and simmer gently until the meat is tender, about 1½ - 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 the sultanas and almonds. Cook for a further 5 minutes or until the pears are soft. Serve with rice.

Related food category:

• Lamb