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Lamb & Pear Tagine
Mar. 12th, 2006 05:39 pmThe house is redolent with cinnamon and cumin, saffron and coriander. In another hour or so Tim and I will sit down to one of my favorite tagines. This was published in the San Francisco Chronicle food section last year, although it doesn't seem to be in the SFGate archive. It's perfect as published; I haven't made a single change to the original recipe.
Lamb & Pear Tagine
INGREDIENTS:
2 tablespoons canola oil
2 tablespoons butter
1 large sweet onion, coarsely grated on a box grater
2 pounds boneless lamb shoulder, cut into 1-inch pieces
2 teaspoons minced fresh ginger
2 garlic cloves, minced
Pinch of saffron threads
2 teaspoons ground cumin
1 teaspoon ground ginger
1 1/2 teaspoons paprika
2 teaspoons ground coriander
1 cinnamon stick
2 whole cloves
1/4 teaspoon cayenne
1 teaspoon ground black pepper
Salt to taste
4 cups vegetable stock
3 tablespoons honey
3 just-ripe Bosc or Anjou pears, peeled, cored and cut into a large dice
1/2 cup toasted slivered almonds
The Couscous
1 cup couscous grains
1 cup water
Salt
INSTRUCTIONS:
Heat the butter and oil in a heavy pot over medium heat. Add the onion and lamb and cook until the lamb just begins to turn from red to brown.
Add the ginger, garlic and all of the remaining spices. Cook for 3 to 5 minutes to release the aroma of the spices.
Add enough stock to just cover the lamb. Cover and simmer for 1 to 1 1/2 hours, or until the lamb is tender.
Remove the cinnamon stick and cloves.
Add the honey and pears to the pot and cook until the pears are softened but still hold their shape, about 20 minutes, depending on degree of ripeness.
Adjust seasoning to taste.
Using a slotted spoon, transfer the lamb and pears to a serving dish.
Reduce the cooking liquid over medium-high heat for 10 to 15 minutes, until slightly thickened.
Meanwhile, put the couscous grains in a medium-size heat-resistant bowl.
Bring the 1 cup of water to a boil in a small pot and immediately pour over the couscous grains. Cover with aluminum foil and let sit until all the water is absorbed.
Fluff the couscous with a fork and season to taste with salt.
Pour the sauce over the lamb and pears and sprinkle the almonds over the top.
Serve with the couscous.
Serves 4
PER SERVING: 960 calories, 47 g protein, 75 g carbohydrate, 54 g fat (19 g saturated), 157 mg cholesterol, 1,171 mg sodium, 8 g fiber.
Lamb & Pear Tagine
INGREDIENTS:
2 tablespoons canola oil
2 tablespoons butter
1 large sweet onion, coarsely grated on a box grater
2 pounds boneless lamb shoulder, cut into 1-inch pieces
2 teaspoons minced fresh ginger
2 garlic cloves, minced
Pinch of saffron threads
2 teaspoons ground cumin
1 teaspoon ground ginger
1 1/2 teaspoons paprika
2 teaspoons ground coriander
1 cinnamon stick
2 whole cloves
1/4 teaspoon cayenne
1 teaspoon ground black pepper
Salt to taste
4 cups vegetable stock
3 tablespoons honey
3 just-ripe Bosc or Anjou pears, peeled, cored and cut into a large dice
1/2 cup toasted slivered almonds
The Couscous
1 cup couscous grains
1 cup water
Salt
INSTRUCTIONS:
Heat the butter and oil in a heavy pot over medium heat. Add the onion and lamb and cook until the lamb just begins to turn from red to brown.
Add the ginger, garlic and all of the remaining spices. Cook for 3 to 5 minutes to release the aroma of the spices.
Add enough stock to just cover the lamb. Cover and simmer for 1 to 1 1/2 hours, or until the lamb is tender.
Remove the cinnamon stick and cloves.
Add the honey and pears to the pot and cook until the pears are softened but still hold their shape, about 20 minutes, depending on degree of ripeness.
Adjust seasoning to taste.
Using a slotted spoon, transfer the lamb and pears to a serving dish.
Reduce the cooking liquid over medium-high heat for 10 to 15 minutes, until slightly thickened.
Meanwhile, put the couscous grains in a medium-size heat-resistant bowl.
Bring the 1 cup of water to a boil in a small pot and immediately pour over the couscous grains. Cover with aluminum foil and let sit until all the water is absorbed.
Fluff the couscous with a fork and season to taste with salt.
Pour the sauce over the lamb and pears and sprinkle the almonds over the top.
Serve with the couscous.
Serves 4
PER SERVING: 960 calories, 47 g protein, 75 g carbohydrate, 54 g fat (19 g saturated), 157 mg cholesterol, 1,171 mg sodium, 8 g fiber.
