Lamb with Pear Tagine
Embark on a culinary journey to North Africa with this exquisite Lamb with Pear Tagine, a perfect harmony of tender lamb, sweet pears, and aromatic spices. This comforting dish blends the warm flavors of cinnamon, cumin, and ginger with the natural sweetness of ripe pears and dried apricots, all simmered to perfection in a rich, honey-kissed chicken broth. Toasted slivered almonds add a delightful crunch, while fresh cilantro brings a burst of brightness to each bite. Ideal for cozy family dinners or special gatherings, this tagine pairs beautifully with fluffy couscous, steamed rice, or crusty bread. Ready in under two hours, it’s a show-stopping meal that’s as satisfying as it is sophisticated!
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Recipe Information
Ingredients
- 800 grams boneless lamb shoulder
- 2 tablespoons olive oil
- 1 large yellow onion
- 4 garlic cloves
- 1 teaspoon ground cinnamon
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon ground ginger
- 1 teaspoon paprika
- 0.25 teaspoons cayenne pepper
- 500 milliliters chicken stock
- 2 tablespoons honey
- 2 large ripe pears
- 100 grams dried apricots
- 50 grams slivered almonds
- 2 tablespoons fresh cilantro
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Cut the lamb shoulder into 4 cm (1.5 inch) chunks, trimming excess fat as needed.
Heat the olive oil in a large tagine or heavy-bottomed pot over medium heat.
Finely chop the onion and garlic. Add them to the pot and sauté for 5-7 minutes, until soft and translucent.
Add the cinnamon, coriander, cumin, ginger, paprika, and cayenne pepper to the pot. Stir well to coat the onion and garlic with the spices, cooking for 1-2 minutes until fragrant.
Season the lamb pieces with salt and black pepper, then add them to the pot. Brown the meat on all sides for about 6-8 minutes.
Pour in the chicken stock and stir in the honey. Bring the mixture to a gentle simmer.
Reduce the heat to low, cover the tagine or pot with a lid, and let it cook for 1 hour. Stir occasionally to ensure the lamb cooks evenly.
While the lamb cooks, peel the pears and cut them into quarters. Remove the cores and set aside.
After 1 hour of cooking, add the pears and dried apricots to the tagine. Continue to cook for an additional 20-30 minutes, or until the lamb is tender and the pears are soft but still hold their shape.
In a small dry pan, toast the slivered almonds over medium heat for 2-3 minutes until golden brown. Remove from heat and set aside.
Taste the tagine and adjust the seasoning with more salt or black pepper if needed.
Sprinkle the toasted almonds and chopped fresh cilantro over the tagine before serving.
Serve the lamb and pear tagine hot with couscous, rice, or crusty bread on the side.
Nutrition Facts
Calories |
3329 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 218.7 g | 280% | |
| Saturated Fat | 70.4 g | 352% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 630 mg | 210% | |
| Sodium | 3123 mg | 136% | |
| Total Carbohydrate | 188.6 g | 69% | |
| Dietary Fiber | 31.8 g | 114% | |
| Total Sugars | 120.9 g | ||
| Protein | 181.2 g | 362% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 426 mg | 33% | |
| Iron | 22.8 mg | 127% | |
| Potassium | 4320 mg | 92% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
