Description
Lamb and Pear Tagine is a comforting, hearty dish perfect for winter evenings.
Ingredients
Scale
- 1 kg lamb rump
- 3 medium pears
- 1 can chickpeas
- 1 large onion
- 3 cloves garlic
- 1 medium chilli
- 1 tbsp fresh ginger
- 1 tbsp coriander
- 1 tbsp cumin
- 1 stick cinnamon
- to taste salt
- to taste pepper
- 500 ml vegetable stock
- 100 g sultanas
- 50 g sliced almonds
- a handful fresh mint leaves
- 200 g Greek yogurt
Instructions
- In a large deep saucepan, pour in a generous swirl of olive oil and set it over medium heat. Allow it to warm up until shimmering.
- Add chopped onion, minced garlic, chopped chili, and grated ginger to the pan. Stir until the onion turns soft and translucent, about 5 minutes.
- Introduce the lamb to the mixture, cooking in batches if necessary, ensuring each piece is sealed on all sides, about 5-7 minutes.
- Sprinkle in coriander, cumin, fresh ginger, cinnamon, and a pinch of salt and pepper. Stir well to coat the lamb.
- Pour in vegetable stock with enough water to cover the meat generously. Cover the pan with a lid.
- Reduce the heat to low, letting the pot simmer for approximately 1.5 hours or until the lamb is fork-tender.
- If there’s too much liquid remaining, remove the lid and let it simmer uncovered for a few minutes.
- Gently add the sliced pears and sultanas into the tagine, letting them cook for an additional 5 minutes.
- Dish out the rich tagine alongside cooked chickpeas. Garnish with sliced almonds and fresh mint. Serve with Greek yogurt.
Notes
- Prep Time: 15 min
- Cook Time: 90 min
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 plate
- Calories: 480
- Sugar: 10 g
- Sodium: 400 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 6 g
- Protein: 30 g
- Cholesterol: 90 mg
Keywords: Lamb Pear Tagine, Moroccan Cuisine, Comfort Food