Thursday, November 1, 2007

Moroccan Lamb Pear Tagine

The North Africans do such interesting things with Lamb and fruit, with sweet and spicy. This for instance:


2 lbs. lean lamb, cut into 1 inch cubes
4 large pears, peeled, cored and cut into 1/2 cubes
1/2 cup slivered, toasted almonds
1/2 cup golden raisins
2 small onions, diced
1 tsp. ginger
1 tsp. cumin
1 tsp. cinnamon
1 tsp. salt
1 tsp. pepper (black)
1 Tbsp. olive oil

Heat oil in large saucepan and fry onion until caramelized. Mix in the spices. Add lamb and water just to cover the lamb cubes. Cover and simmer 2 hours, checking periodically to ensure the water hasn't dried up. When meat is tender, add pears, almonds and raisins. Cook for 5-10 more minutes, or until the pears are tender. Serve with rice or couscous. Leftovers heat up nicely and make a good, yes, midnight snack.

A proper earthenwaretagine is on my wish list.

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