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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
Lamb tagine
Ingredients
- 1kg of lamb shoulder or leg, cut into 2cm cubes
- 2 tbsp Ras el Hanout (spice mix)
- 1/2 tbsp ginger powder
- 1/2 tbsp turmeric powder
- 1/2 tbsp black pepper
- 1/2 tbsp salt
- 2 tbsp unsalted butter
- 3 tbsp honey
- 3 tbsp olive oil
- Pinch of saffron
- 2 onions, sliced
- 1 tbsp cinnamon powder
- 100ml water
- 100g dried apricots
- 100g prunes
- 100g pistachios
- 100ml water
- 1 tbsp honey
Method
1. Start by mixing the butter, oil, Ras el Hanout, ginger powder, turmeric powder, black pepper, salt and honey.
2. Once well mixed, add the lamb and massage all the marinade in. Leave this in the fridge for 2-4 hours.
3. Place over high heat and seal the meat.
4. After 10 minutes or when the meat is starting to brown, add the onions and water.
5. Cover and cook for 1 hour on low heat or until the lamb is tender (shoulder will take longer than leg).
6. In a separate pot, add the apricots, prunes, pistachios, water and honey.
7. Over medium heat, bring this to a simmer and cook until the water has become syrup.
8. Once the lamb is cooked, arrange the fruit on top and drizzle the syrup.
9. Serve with couscous.
10. Enjoy!
Lamb tagine with quince is huge
Quince meat tagine with good acidity
Cecilia's Farm - Lamb Tagine with Prunes and Peaches
Make this delicious Lamb Tagine with Cecilia's Farm Prunes and Peeled Cling Peaches. Download recipe and visit our online shop to buy these and other delicious dried fruit and nut products #onceuponafarm #driedfruit #recipe #ceciliasfarm
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 Potato & Raisins | Gordon Ramsay
This super simple Moroccan lamb dish is the perfect main that will surely impress any guest.
#GordonRamsay #Cooking
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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.
If you like this recipe please like and subscribe for more!
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