Tagine of spicy lamb with pear
All-Clad Tagine recipe cards
Meat with fruits—fresh and dried—is a hallmark of Moroccan cuisine. In this dish, fresh pears add sweetness to balance the spice.
2 hours 30 minutes total: 30 minutes attended, 2 hours unattended
keeps in the refrigerator for up to 5 days
Heat in a fry pan or base of a flame-proof tagine over medium heat until very hot.
Lamb shoulder, deboned, cut into 1" / 2.5 cm pieces
Add to pan and brown well on one side only, about 2 minutes.
Transfer to a plate and set aside.
Add to pan and sauté for 2 minutes.
Add to pan and cook for 30 seconds.
Chicken stock or broth
Add to pan and stir well to combine.
Return lamb to the pan.
Cover. Reduce heat to low and simmer for 1 hour 30 minutes. (Meanwhile, prepare pears in marinade .)
Pears, peeled and cored, sliced ⅕" / 4 mm thick
Combine in a mixing bowl and set aside to marinade for about 30 minutes.
When step 9 time has elapsed, add to pan and stir to combine.
Add to pan and stir to combine.
Cover and simmer for further 30 minutes.
Parsley, fresh, chopped
Cilantro (coriander), fresh, chopped