Moroccan Lamb Tagine
Ingredients
- 1 tablespoon olive oil
- 2 large onions, peeled and sliced into rings
- 2 pounds lamb meat, cut into 1 1/2 inch cubes
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander seed
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- salt to taste
- 1 teaspoon ground black pepper
- 4 pears - peeled, cored and cut into 1 1/2 inch chunks
- ½ cup golden raisins
- ½ cup blanched slivered almonds
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Instructions
- Heat oil in a large pot or Dutch oven over medium heat. Add onion; cook and stir in the oil until soft. Add lamb meat to the pan; fry until just browned on the outside. Season with cumin, coriander, ginger, cinnamon, salt, and pepper. Pour just enough water into the pot to cover the lamb.
- Cover the pot; simmer over low heat until lamb is tender and the mixture is stew-like, about 1 ½ to 2 hours. Remove lid a little after an hour if there appears to be too much liquid.
- Add pears, golden raisins, and almonds to the stew; cook for another 5 minutes or so, until the pears are soft.
Source
Original recipe: View Original