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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
Leena Spices Recipe of Lamb Tagine
- created at
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:
BRAISED LAMB WITH PEAR STUFFING
RECIPE BELOW:
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RECIPE
Serves 4-6
1.7kg boned shoulder lamb ( butcher can prep for you)
2 tablespoons of olive oil
8 shallots/ spring onions, chopped
1 cup dry white wine
1 cup beef stock
1/2 cup water
STUFFING
1 tablespoon of olive oil
1 onion, chopped
1/2 cup breadcrumbs
a handful of parsley, chopped
2 tablespoons of milk
Salt and pepper
4 pears, cut into pieces
Heat the oil in the pan. Add the onion and fry until soft. Add the shallots/spring onions, salt and pepper and parsley. Fry for a minute. Add breadcrumbs, turn heat off and add milk. Combine well.
Remove excess fat off the shoulder. Lay it flat on a board, skin side down. Spread the onion mixture well over the shoulder. Arrange the pears in a single layer over the onion mixture. Roll up lamb and secure with kitchen cooking string.
Place lamb in a dish, out the stock, white wine, olive oil over the lamb. Add 1/2 cup of water to the dish.
When braising, heat oil and brown the lamb for a minute of two on a pan before placing in oven.
Cover the pan and cook in approx 150 (low heat) for 1hr 30mins. Remove from oven, let rest for a few minutes. Cut off the cooking string and remove off the lamb. Carve lamb into thick slices, pour the juices over. Ready to serve.
Moroccan lamb tagine with caramelized quinces
English
1 kg of lamb meat
1 onions
1 quince
3 cloves of garlic
A few cardamom seeds
1 tbsp of olive oil (for seasoning the meat)
1 tbsp of olive oil for cooking the meat
1 teaspoon of black pepper
1 teaspoon of turmeric
3 pinches of saffron food coloring
1 pinch of ground cinnamon
1 teaspoon of salt
100 ml of water
1 large onion + a little green olives + 2 pinch of black pepper + 2 pinch of cinnamon powder + 1 tsp of brown or white sugar + 3 pinch of saffron food coloring
1 wedges + 1 tsp cinnamon + 2 tsp brown sugar + 2 tbsp butter
For decoration:
Pitted prunes + sesame seeds
Français
1 kg de viande d'agneaux
1 oignons
1 coings
3 gousses d'ail
Quelques graines de cardamome
1 c.à.s d'huile d'olive(pour l assisonement de la viande)
1c.à.s d'huile d'olive pour la cuisson de la viande
1 c.à.c de poivre noire
1 c.à.c de curcuma
3 pincee de safron colorant alimentaire
1 pincee de cannelle en poudre
1 c.à.c de sel
100 ml d'eau
1 gros oignons+un peu d'olives vert+2 pincee de poivre noire+2 pincee de cannelle en poudre+1 c.à.c de sucre brun ou sucre blanc+3 pincee de safron colorant alimentaire
1 coins+1 c.à.c de cannelle+2 c.à.c de sucre brun+2c.à.s de beurre
Pour la décoration:
Des pruneaux denoyauté + des grainnes sèsames
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:
Authentic Moroccan Beef Tagine with Green Beans/ طاجن لحم مغربي أصلي بالفاصوليا الخضراء
Thank you for watching and welcome to Lalafatimas Kitchen. I hope you will try this divine recipe. The meat is so tender it melts in your mouth while the green beans are bursting with flavor. This will definitely be the best tagine you will ever eat.
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Ingredients
2 pounds of shank Beef or good quality meat that cooks fast ( tender pieces)
1 1/2 pounds of fresh green beans
2 fresh medium large tomatoes skinless and seedless chopped
6 gloves of minced garlic
2 Tbsp of cilantro chopped
2 Tbsp of Parsley chopped
1/4 tsp salt plus more for the green beens
1/2 tsp turmeric
1/2 tsp Black pepper
1/2 tsp ginger powder
1/2 tsp cumin
1/4 tsp of Saffron (optional)
4 small pieces of fresh lemon
2 cups of water
1 Tbsp of canola oil to brown the meat
3 to 4 Tbsps of EVOO ( Extra virgin olive oil)
Please note
if you use the express cooker to cook the meat you do not need 2 cups of water. You might need less or if you cook the meat in regular pot, you may need more liquid.
Please don’t hesitate to leave comments if you have any questions