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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!
Exodus Travels Cookbook: Moroccan Lamb Tagine Recipe
Chef Phil Vickery gets hands on with the new Exodus Travels Cookbook. This installment recreates an authentic Moroccan favourite - the lamb tagine.
For more information visit:
Mark Sargeant's Lamb Tagine Recipe
Lamb tagine with quince is huge
Quince meat tagine with good acidity
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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[ENG] Okra Beef Tagine / طاجين الباميا باللحم - CookingWithAlia - Episode 464
Are you looking for an easy and delicious recipe?
Let's continue our comfort food series with this easy and supper yummy Okra Beef Tagine.
RECIPE:
INGREDIENTS:
350 grams okra (lady fingers)
500 grams chuck tender beef
1 large tomato, grated
1 medium sized onion
1 garlic clove
A medium bunch of parsley
1 teaspoon ground ginger
1/4 teaspoon ground turmeric
A pinch of saffron threads (optional)
Salt and pepper, to taste
1 tablespoon tomato paste
3 tablespoons olive oil
DIRECTIONS:
Step 1: Prepare the Ingredients
- Finely chop the onion, grate the garlic clove, grate the tomato, and finely chop the parsley.
Step2: Cooking the Meat
1- On medium heat, in a large pot, add the olive oil. Once hot, add the chopped onion and garlic. Mix and cook for two minutes.
2- Add the spices: ground ginger, turmeric, salt, and pepper. Mix and continue cooking for another 3 minutes.
3- Place the meat pieces in the pot and mix with the onions. Cook the meat from both sides, for around 5 minutes.
4- Add the grated tomato and the chopped parsley. Mix.
5- Cover the pot and continue cooking the meat for another 5 minutes so it absorbs all the flavors.
6- Now cover the meat with water, increase the heat to medium high, cover the pot, and cook the meat for about 1 hour and 15 minutes.
7- Check on the meat from time to time, stir, and add water if necessary until the meat is almost cooked and becomes tender.
8- When the meat is almost done, add the tomato paste to the sauce. Mix and cook for another 10 minutes until the meat is done.
Step3: Preparing the Okra
1- Clean the okra, Cut the small tip from top and carefully remove the sides without making any cuts, then with a knife scrape the tiny hairs from the okra skin.
2- Wash the okra in water.
3- Add the okra to the pot. Cover the pot and let the okra cook with the meat and the sauce for around 10 minutes or until the okra becomes soft.
4- Serve this tagine immediately with some chopped parsley on top for extra flavor.
bon appetit!