Lamb and Pear Tagine

    2 hours 15 minutes

    This is a Moroccan slow-cooked stew called a tagine. Most tagines contain some fruit and are almost invariably made with lamb.

    38 people made this

    Serves: 5 

    • 1 tablespoon olive oil
    • 2 large onions, peeled and sliced into rings
    • 1 kg lamb meat, cut into 4cm 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 4cm chunks
    • 1/2 cup sultanas
    • 1/2 cup blanched slivered almonds

    Preparation:15min  ›  Cook:2hours  ›  Ready in:2hours15min 

    1. Heat the oil in a large pot over medium heat. Fry the onion in the oil until soft. Add the lamb meat to the pan and 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 meat. Cover and simmer over low heat for 1 1/2 to 2 hours until meat is tender and the mixture is stew-like. Displace lid a little after an hour if there appears to be too much liquid.
    2. Add the pears, sultanas and almonds to the stew and cook for another 5 minutes or so, until the pears are soft. Serve with rice.

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    Reviews in English (28)


    These spices look great, but for the love of Morocco, do NOT serve over rice. If you want to serve over something, use couscous and omit the almonds.  -  24 Oct 2004  (Review from Allrecipes USA and Canada)


    i added 1TBS of Lemon juice half a cube of cubed chicken stock an extra tsp of cumin and a bay leaf. it tasted alot better.  -  13 Jun 2005  (Review from Allrecipes USA and Canada)


    Tasty and easy way to serve lamb. I made a few substitutes to accommodate the ingredients I had on hand. I substituted sultana raisins for the golden, and MacIntosh apples for the pears. Rather than add the almonds to the dish I toasted sliced almonds and sprinkled them on top just before serving. I served the lamb over couscous rather than rice and used a side dish of a sweet potato casserole. This was a nice combination of flavors that complimented each other and was rich and flavorful. In addition I used my slow cooker rather than cooking it in the oven.  -  03 Dec 2009  (Review from Allrecipes USA and Canada)