Lamb and Pear Tagine

Lamb and Pear Tagine
Recipe by: Australian Pears
Average: 5 (1 vote)
15 Collected
Prep:  15 minutes
Cook:  2 hours
Serves:  6

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Lamb and Pear Tagine
  1. Heat the oil in a large deep saucepan over medium heat; add the onion, garlic, chilli and ginger, sauté until soft
  2. Add the lamb to the saucepan and seal on all sides, cooking in batches to avoid stewing
  3. Then add the seasonings - coriander, cumin, ginger, cinnamon, salt and pepper
  4. Pour in the stock and some water if required so that the meat is just covered. Cover the pot with a lid and simmer slowly over low heat for 1 1/2 hours or until the meat is tender and mixture stew like
  5. Remove the lid and continue to simmer if there appears to be too much liquid
  6. Add the pears and sultanas; continue to cook a further 5 minutes, until pears are soft
  7. Serve beside cooked chickpeas and garnish with sliced almonds and mint leaves sprinkled over the meat. A bowl of Greek yoghurt is delicious on the side

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