Lamb & pear tagine
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Lamb & pear tagine
  Lamb    Moroccan    Pears  
Last updated 6/12/2012 1:21:37 AM. Recipe ID 53907. Report a problem with this recipe.
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      Title: Lamb & pear tagine
 Categories: Lamb, Moroccan
      Yield: 6 Servings
      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

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Recipe ID 53907 (Apr 03, 2005)

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