From: blkcat!Ted.Taylor@uunet.uu.net (Ted Taylor)
Date: Sun, 31 Oct 1993 01:25:12 -0500
Title: Lamb & Pear Tagine.
2 lg Onions, peeled & sliced 1 ts Cumin
1 kg Lean lamb, leg or shoulder 1 ts Ground coriander
-cut into 4cm cubes. 1 ts Ground ginger
4 Pears, peeled cored & cut 1 ts Cinnamon
-into 4cm chunks 1 ts Black pepper
1/2 c Sultanas Water, to cover the meat
1/2 c Silvered almonds Salt, to tast
1 tb Olive oil
Intro.
Tagines are Moroccan slow-cooked meat, fruit & vegetable dishes which are
almost invariably made with mutton. Using lamb cuts down the cooking
time, but if you can find good hogget (older than lamb, younger than
mutton, commonly labelled "baking legs" and sold cheaply) that will do
very well.
1. In a large saucepan gently fry the onion in the olive oil until
soft, add the meat to the pan and cook until it changes color,
then add the spices. Add water to just cover the meat and salt to
taste.
Cover and simmer gently until the meat is tender, about 1 1/2 - 2
hours. (Displace the lid a little after an hour if there appears
to be too much liquid.)
2. Add the pears to the meat together with the sultanas & almonds.
Cook for a further 5 minutes or until the pears are soft.
Serve with rice.
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