Moroccan Lamb Tagine with Pears (Printable Format)
# What You’ll Need:
→ Marinade
01 -
3 cloves garlic
02 -
3 red chilis
03 -
2 teaspoons salt
04 -
3 teaspoons ground cumin
05 -
3 teaspoons paprika
06 -
Juice of 1 lemon
07 -
2 tablespoons olive oil
08 -
Fresh cilantro
09 -
Fresh parsley
→ Lamb
10 -
2 pounds boneless lamb shoulder
11 -
2 tablespoons olive oil for tagine
12 -
2 tablespoons vegetable oil for searing
13 -
2 medium red onions, quartered
14 -
170 grams pitted prunes
15 -
170 grams dried figs
16 -
2 Asian pears, quartered and cored
17 -
3 tablespoons orange blossom honey
18 -
Fresh parsley and cilantro, finely chopped for garnish
# How-To Steps:
01 -
In a mortar and pestle, crush garlic, chilis and salt together until a paste forms. Add cumin, paprika, and lemon juice, continuing to grind. Incorporate handfuls of chopped cilantro and parsley, followed by olive oil. Taste and adjust seasoning if needed.
02 -
Thoroughly rub the lamb with the marinade mixture, wrap tightly in plastic wrap or place in an airtight container, and refrigerate for at least 6 hours or overnight.
03 -
Place a heat diffuser on stovetop and preheat oven to 175°C (350°F).
04 -
Heat the tagine on the diffuser and add the olive oil. Cook quartered onions until they begin to soften. Add the figs, prunes and 240ml (1 cup) of water.
05 -
In a separate pan, heat vegetable oil and quickly sear the marinated lamb on all sides until browned. Deglaze the pan with a small amount of water or chicken stock.
06 -
Transfer the lamb, pan juices, and any remaining marinade to the tagine. Cover and place in the preheated oven for 2 hours.
07 -
When approximately 20 minutes of cooking time remains, sauté the Asian pear quarters in butter until golden brown.
08 -
Arrange the sautéed pears around the perimeter of the tagine and return to the oven for an additional 30 minutes, until lamb is fork-tender.
09 -
Garnish with freshly chopped parsley and cilantro. Serve with butter couscous for a complete meal.
# Extra Tips:
01 -
This tagine develops deeper flavors when prepared a day ahead and reheated gently before serving.