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How To make Lamb and Pear Tagine
2 lg Onions, peeled & sliced
1 kg Lean lamb, leg or shoulder
-cut into 4cm cubes. 4 Pears, peeled cored & cut
-into 4cm chunks 1/2 c Sultanas
1/2 c Silvered almonds
1 tb Olive oil
1 ts Cumin
1 ts Ground coriander
1 ts Ground ginger
1 ts Cinnamon
1 ts Black pepper
Water, to cover the meat Salt, to tast Intro. Tagines are Moroccan slow-cooked meat, fruit & vegitable dishes which are almost invariablely made with mutton. Using lamb cuts down the cooking time, but if you can find good hogget (older than lamb, younger than mutton, commonly labelled "baking legs" and sold cheaply) that will do very well. 1. 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 1 1/2 - 2 hours. (Displace the lid a little after an hour if there appears to be too much liquid.) 2. Add the pears to the meat together with the sultanas & almonds. Cook for
a further 5 minutes or until the pears are soft. Serve with rice.
How To make Lamb and Pear Tagine's Videos
Chicken tagine with caramelised pears recipe - Allrecipes.co.uk
Warming, comforting and aromatic - this chicken tagine is easy to make, yet exotic and impressive. See the recipe on Allrecipes.co.uk:
The caramelised pears add a touch of sweetness to this unique Moroccan-inspired tagine. Use a whole, jointed chicken as shown in the video to save money, or for ease buy a mixture of white and dark chicken pieces. You can leave the skin on, or take it off to save on fat and calories.
Serve with fluffy steamed rice, or with couscous for a true Moroccan touch.
Find this recipe and loads more on Allrecipes.co.uk, the UK and Ireland's largest online community of home cooks:
لحم العجل بالإجاص معسل على الطريقة المغربية#Moroccan tagine with sweet pear
#لحم_معلك_معسل_للعيد#
Vegetable Tagine
A vegetarian Moroccan stew loaded with heady warm spices, filled with tender vegetables. Make this with any veg you have - just don't skimp on the spices!!
PRINT RECIPE:
Jamie's Moroccan Beef Tagine
This classic North African beef recipe is simple to do and makes a wonderful meal to share. This tagine recipe is like a stew with attitude: seasoned with aromatic spices then coupled with squash and prunes slow-cooked in its own juices. Brilliant.
What are your favourite North African dishes Food Tubers? Think we should be looking further south on the continent for inspiration? Tell us what you would like to see on the channel in the comments box below, we would love to hear from you.
This recipe was first shown as part of the Jamie Does series on Channel 4 (UK). If you're in the UK or Ireland you can view the whole thing right here:
And it's also in the book on page 210:
Links from the video:
Classic Lamb Tagine |
Hearty Sausage Casserole |
For more nutrition info, click here:
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Moroccan Lamb with Quince / طريقة تحضير اللحم بالسفرجل | Traditional Cuisine
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tagine style lamb ????
???? INGREDIENTS:
(serves three)
- 2 Tbsp Tomato purée
- 4 Large Garlic Cloves
- 1 Red Onion (quartered)
- 2 Lamb Shanks (preferably organic)
- 1 Overripe Banana (or pear or apple)
- 2 Tbsp Tagine Spice mix (i used steenbergs organic tagine spice mix)
- 1 Tsp Salt
- Splash Of Water
- 1 Tin Green Lentils
- 2 Tbsp Extra Virgin Olive Oil
- 1/2 Tsp Coriander Seeds
- 1 Tsp Liquid Aminos/ Soy Sauce
- 1/2 Tsp Chilli Flakes
- White rice