Moroccan Lamb with Asian Pears

This Moroccan Lamb Tagine with Asian Pears transforms humble ingredients into an exotic feast that fills your kitchen with aromas of North Africa. The tender lamb shoulder falls apart after slow cooking with sweet dried fruits and warm spices, while the sautéed Asian pears add an unexpected twist that elevates this traditional dish to something truly special.

I first made this tagine for my husband's birthday dinner after we returned from traveling through Morocco. The exotic aromas instantly transported us back to the bustling markets of Marrakech, and it's become our signature dish whenever we want to impress dinner guests.

Ingredients

• Boneless lamb shoulder brings rich flavor and becomes buttery tender during slow cooking
• Red chilis provide gentle heat that balances the sweet dried fruits
• Asian pears offer an unexpected crisp sweetness that complements traditional Moroccan flavors
• Orange blossom honey adds authentic North African floral sweetness
• Dried figs and prunes create natural sweetness while absorbing the savory cooking juices
• Red onions develop caramelized depth during the long cooking process
• Fresh herbs like cilantro and parsley brighten the rich flavors with their fresh finish

Step-by-Step Instructions

Create The Marinade

Start by crushing garlic cloves with red chilis and salt in a mortar and pestle until they form a rough paste. The salt helps break down the garlic cell walls releasing maximum flavor. Continue working the paste while adding cumin and paprika which toast slightly from the friction. Squeeze in fresh lemon juice to balance the spices followed by generous handfuls of chopped cilantro and parsley. Finish with olive oil to create a thick spreadable paste that will cling to the meat.

Marinate The Lamb

Massage the aromatic paste thoroughly into every surface of the lamb shoulder ensuring no spot is left uncovered. The acid from the lemon juice will begin tenderizing while the spices infuse into the meat. Wrap tightly in plastic wrap and refrigerate for at least 6 hours though overnight delivers even better results. The longer marinating time allows flavors to penetrate deeply into the lamb.

Prepare The Tagine Base

Place your tagine over a heat diffuser which prevents the clay vessel from cracking over direct heat. Warm olive oil in the base then add quartered red onions cooking until they begin to soften and turn translucent. This initial sweating releases their natural sweetness. Add dried figs and prunes along with water creating a fruity bed for the lamb to rest on during cooking.

Sear The Lamb

Heat vegetable oil in a separate skillet until shimmering hot. Carefully place the marinated lamb in the pan searing each side until deep golden brown about 2 minutes per side. This crucial step creates the Maillard reaction developing complex flavors. Deglaze the searing pan with water or stock scraping up all the flavorful browned bits then pour this liquid gold into your tagine.

Slow Cook To Perfection

Transfer the seared lamb to the tagine nestling it among the fruit and onion mixture. Add any remaining marinade to ensure no flavor is wasted. Cover with the conical tagine lid which is designed to circulate condensation back into the dish. Place in a preheated 350°F oven and allow to cook undisturbed for two hours during which time the lamb will become incredibly tender.

Add The Pears

With about twenty minutes of cooking time remaining sauté quartered Asian pears in butter until they develop a golden caramelized exterior but still maintain their shape. Arrange these around the perimeter of the tagine and return to the oven for the final cooking period. This late addition ensures the pears maintain their texture while absorbing the aromatic cooking juices.

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This recipe takes me back to my first experience with authentic Moroccan cuisine where I discovered how sweet and savory elements come together in perfect harmony. The Asian pears might not be traditional but they provide a wonderful textural contrast to the meltingly tender lamb that makes this dish truly memorable.

Choosing The Right Tagine

The traditional clay tagine creates the most authentic result but requires careful handling. Always use a heat diffuser when cooking on stovetop and never subject it to extreme temperature changes. If you dont own a tagine a Dutch oven works beautifully allowing for the same slow braising method though you might need to add slightly more liquid to compensate for different evaporation rates. Whichever vessel you choose make sure it has a tight fitting lid to trap moisture during the long cooking process.

Serving Suggestions

While buttery couscous makes the perfect traditional accompaniment this tagine also pairs wonderfully with fluffy quinoa for a modern twist. For an authentic Moroccan experience serve family style directly from the tagine at the center of the table allowing guests to help themselves. Include small bowls of additional chopped herbs toasted almonds and preserved lemon for guests to customize their plates. A simple side salad of sliced oranges with olives dressed with olive oil provides a refreshing counterpoint to the rich main dish.

Make It Ahead

This tagine actually improves with time making it perfect for entertaining. Prepare through the slow cooking stage then cool completely before refrigerating overnight. The next day skim any solidified fat from the surface then gently reheat in a 300°F oven until warmed through about 30 minutes. Prepare and add the sautéed pears just before serving for the perfect texture contrast. This make ahead approach allows flavors to develop more deeply while freeing you from last minute cooking when guests arrive.

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Commonly Asked Questions

→ What if I don't have a tagine pot?

A Dutch oven or heavy-bottomed pot with a tight-fitting lid works well as a substitute. The key is maintaining moisture during the slow cooking process. If using a regular pot, check occasionally and add a splash of water if needed to prevent drying.

→ Can I substitute the lamb with another protein?

Yes, beef chuck or chicken thighs make excellent alternatives. Beef will require similar cooking time, while bone-in chicken thighs need only about 1-1.5 hours. The spice profile complements these proteins beautifully.

→ What can I use instead of Asian pears?

Bosc or Anjou pears work well as substitutes due to their firm texture and ability to hold shape when cooked. Apples (particularly Honeycrisp or Braeburn) can also provide similar sweetness and texture contrast.

→ Is this dish spicy?

The heat level depends on your choice of red chilis. For milder flavor, remove seeds before grinding or reduce the quantity. For extra heat, include additional chilis or add a pinch of cayenne to the marinade.

→ Can I prepare this dish in advance?

Absolutely! The flavors actually improve when made a day ahead. Complete the cooking process, cool completely, then refrigerate. Reheat gently in a 325°F oven until thoroughly warmed. Add freshly sautéed pears and herbs just before serving.

→ What sides pair well with this tagine?

Beyond the suggested butter couscous, this dish pairs beautifully with flatbreads, roasted vegetables, or a simple cucumber-yogurt salad. The rich flavors also complement Moroccan carrot salad or a citrus and mint side dish.