Best 9 Lamb Tagine With Pears Recipes

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Lamb tagine with pears is a traditional Moroccan dish that combines the savory flavors of lamb with the sweet and tangy notes of pears. This unique and flavorful dish is a delightful blend of spices, herbs, and textures, making it a popular choice for special occasions or a cozy dinner at home. Whether you are a seasoned cook or a beginner in the kitchen, this article will guide you through the process of creating a delicious lamb tagine with pears that will tantalize your taste buds and leave you wanting more.

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LAMB TAGINE WITH PEARS



Lamb Tagine with Pears image

Sweet pears make an unexpectedly delicious foil for tender braised lamb shoulder in this stew-like dish. A trio of spices -- ginger, cinnamon, and saffron -- impart a wonderful aroma as the tagine simmers.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Yield Serves 4 to 6

Number Of Ingredients 10

4 tablespoons grapeseed oil
1 pound whole shallots, peeled
1 3/4 pounds boned lamb shoulder, cut into large pieces
Kosher salt and freshly ground pepper
3/4 teaspoon ground ginger
3/4 teaspoon ground cinnamon
1/2 teaspoon saffron
4 firm pears, such as Comice
2 tablespoons unsalted butter
2 tablespoons unsalted butter

Steps:

  • In a large skillet, heat 3 tablespoons oil over medium heat. Add shallots, and saute until lightly browned. Add lamb, and cook until browned all over. Add just enough water to cover (about 3 cups). Season with salt, pepper, ginger, cinnamon, and saffron. Simmer, covered, over low heat until lamb is very tender, about 1 hour. If the sauce needs to thicken, uncover, and cook for 15 minutes more.
  • Meanwhile, quarter and core pears, but do not peel them. In a large skillet, heat butter and remaining tablespoon of oil over medium heat. Add pears, and cook until cut sides have caramelized. Place pears, skin-side up, on top of meat in the skillet. Continue to cook, covered, until pears are very tender, about 30 minutes. Be sure not to overcook pears or they will fall apart. Serve immediately.

MOROCCAN CHICKEN TAGINE WITH CARAMELIZED PEARS



Moroccan Chicken Tagine with Caramelized Pears image

Chicken cooked in a tagine is always meltingly tender. Adding sweet, caramelized pears at the end makes this Moroccan dish irresistible.

Provided by Natalie Titanov

Categories     World Cuisine Recipes     African     North African     Moroccan

Time 1h28m

Yield 6

Number Of Ingredients 15

7 tablespoons olive oil, divided
2 onions, peeled and sliced
1 whole chicken, cut into pieces
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon salt
3 cinnamon sticks
2 bay leaves, crushed
1 bunch fresh cilantro, chopped
2 tablespoons fresh ginger root, peeled and minced
½ cup water
2 tablespoons butter
2 pears, cored and sliced
2 tablespoons honey

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat 2 tablespoon olive oil in a skillet over medium heat and cook onions until softened and browned, 8 to 10 minutes. Transfer onions into a tagine. Layer chicken pieces on top of onions.
  • Combine turmeric, cumin, ground coriander, and salt in a small bowl; mix well with remaining 5 tablespoons olive oil. Spread spice mixture onto the chicken pieces. Add cinnamon pieces, bay leaves, ginger, and cilantro. Pour in 1/2 cup of water and cover tagine with a lid.
  • Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, about 50 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
  • Melt butter in a skillet over low heat while chicken is cooking. Add sliced pears and honey and cook, while stirring, until honey has caramelized.
  • Remove tagine from the oven and stir in caramelized pears. Return to the oven and cook for an additional 10 minutes.

Nutrition Facts : Calories 533 calories, Carbohydrate 19.8 g, Cholesterol 109.8 mg, Fat 36 g, Fiber 3.4 g, Protein 32.6 g, SaturatedFat 9.2 g, Sodium 508.7 mg, Sugar 12.9 g

PEARS AND DRIED FRUITS IN A TAGINE



Pears and Dried Fruits in a Tagine image

Pears and other dried fruits with lemon and honey cooked in a tagine.

Provided by Buckwheat Queen

Categories     Desserts

Time 1h

Yield 4

Number Of Ingredients 9

1 organic lemon
2 tablespoons honey
1 (3 inch) cinnamon stick
1 vanilla bean, cut in half lengthwise
2 pears - peeled, cored, and quartered
8 pitted prunes
8 dried apricots
¼ cup blanched whole almonds
⅛ cup pine nuts

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Wash lemon and remove peel with a knife, trying to keep it in one long string. Squeeze juice from 1/2 of the lemon into a small saucepan. Add honey, cinnamon stick, and vanilla bean. Bring to a boil, then lower heat and simmer until fragrant and syrupy, about 5 minutes.
  • Arrange pears, core-sides up, in a tagine. Add prunes, apricots, almonds, and lemon peel around the pears and on top if necessary. Pour lemon juice mixture over top allowing cinnamon stick and vanilla bean halves to fall into the tagine. Cover.
  • Cook in the preheated oven for 20 minutes. Remove from the oven and take off the cover, allowing any condensation to fall back into the tagine. Turn pears over and add pine nuts. Replace the cover and cook for 10 minutes. Turn the oven off, and allow the tagine to sit in the hot oven until sauce thickens a bit, about 10 minutes. Serve.

Nutrition Facts : Calories 265.6 calories, Carbohydrate 54.2 g, Fat 7 g, Fiber 8.3 g, Protein 4.7 g, SaturatedFat 0.7 g, Sodium 5.1 mg, Sugar 38.7 g

PEAR AND POMEGRANATE LAMB TAGINE



Pear and Pomegranate Lamb Tagine image

Pomegranate, pear and orange go together so well that I decided to use them to prepare a Middle Eastern-themed tagine with lamb. This tastes delicious served over couscous, polenta or cauliflower mashed with feta cheese. -Arlene Erlbach, Morton Grove, Illinois

Provided by Taste of Home

Categories     Dinner

Time 6h20m

Yield 4 servings.

Number Of Ingredients 13

2-1/2 pounds lamb shanks
2 large pears, finely chopped
3 cups thinly sliced shallots
1/2 cup orange juice, divided
1/2 cup pomegranate juice, divided
1 tablespoon honey
1-1/2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon ground allspice
1 teaspoon ground cardamom
1/4 cup pomegranate seeds
1/4 cup minced fresh parsley
Cooked couscous, optional

Steps:

  • Place lamb in a 5- or 6-qt. oval slow cooker. Add pears and shallots. Combine 1/4 cup orange juice, 1/4 cup pomegranate juice, honey and seasonings; add to slow cooker., Cook, covered, on low for until meat is tender, 6-8 hours. Remove lamb to a rimmed serving platter; keep warm. Stir remaining orange and pomegranate juices into cooking liquid; pour over lamb. Sprinkle with pomegranate seeds and parsley. If desired, serve over couscous.

Nutrition Facts : Calories 438 calories, Fat 13g fat (5g saturated fat), Cholesterol 99mg cholesterol, Sodium 680mg sodium, Carbohydrate 52g carbohydrate (28g sugars, Fiber 5g fiber), Protein 31g protein.

LAMB TAGINE WITH CHICKPEAS



Lamb Tagine with Chickpeas image

Provided by Food Network

Time 1h20m

Yield 4 servings

Number Of Ingredients 14

2 tablespoons unsalted butter
3 pounds boneless lamb stew meat, cut into 1-inch cubes
2 cups chopped onions
1/2 cup chopped scallions
1 (19-ounce) can chickpeas, drained and lightly rinsed
1 cup water
1 tablespoon minced garlic
1 teaspoon ground ginger
3/4 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground cinnamon
1/8 to 1/4 teaspoon ground red pepper
1/2 cup chopped fresh parsley
Salt and ground pepper, to taste

Steps:

  • Heat butter in a large heavy lidded pan over medium-high heat until fragrant and golden. Add lamb in 2 batches and brown. Remove to a plate and set aside.
  • Add onions and scallions and cook, stirring often until tender, 5 to 7 minutes. Stir in drained chickpeas, water, garlic, ginger, salt, black pepper, cinnamon and red pepper. Return the lamb and all accumulated juices to the pan. Gently stir to coat.
  • Bring the mixture to a boil, then reduce the heat so the liquid just simmers. Cover tightly and cook, stirring the lamb once or twice, for 35 to 45 minutes.
  • Remove from heat and stir in parsley and salt and pepper to taste.

LAMB WITH PEAR TAGINE



Lamb With Pear Tagine image

Tagine are Moroccan slow-cooked meat, fruit and vegetable dishes which are almost invariably made with lamb, but beef makes a nice alternative. I happened upon this recipe on the Berber Trading Company site while shopping for tagines. I love lamb and Moroccan food and this one looked interesting. This has a really nice flavor and goes well served with a flat bread or rice. Smells heavenly while cooking.

Provided by L. Duch

Categories     Lamb/Sheep

Time 2h20m

Yield 4 serving(s)

Number Of Ingredients 12

2 onions, peeled and sliced
2 lbs lamb, lean and cut into 2-inch pieces
4 pears, peeled, cored and cut into quarters
water, enough to cover the meat
1/2 cup almonds, slivered
salt
1 tablespoon olive oil
1 teaspoon black pepper
1 teaspoon cumin, ground
1 teaspoon cinnamon, ground
1 teaspoon coriander, ground
1 teaspoon ginger, ground

Steps:

  • In a large sauce pan gently fry the onion in the olive oil until soft.
  • Add lamb, ginger, and coriander to the pan and cook until it changes color.
  • Add cumin, black pepper, cinnamon, and water to just cover the meat.
  • Salt to taste.
  • Cover and simmer gently until the meat is tender, about 1.5-2 hours.
  • If there seems to be a bit too much liquid, displace the lid after an hour of cooking.
  • Add the pears to the meat together with almonds. Cook for a further 5 minutes or until the pears are soft.
  • NOTE:.
  • For a different twist on this, you can substitute mixed vegetables of your choice, instead of pear. It would make it more savory than sweet.

Nutrition Facts : Calories 597.3, Fat 35.4, SaturatedFat 10.5, Cholesterol 120, Sodium 153.3, Carbohydrate 35.9, Fiber 8.5, Sugar 19.5, Protein 37

LAMB TAJIN, WITH SECKEL PEARS



Lamb Tajin, With Seckel Pears image

Provided by Moira Hodgson

Categories     dinner, main course

Time 2h

Number Of Ingredients 14

3 pounds lamb shoulder, cut into 1 1/2-inch pieces
Coarse salt to taste
Pinch saffron
1 scant teaspoon ground ginger
1 scant teaspoon freshly ground black pepper
Pinch cayenne
1/4 cup grated onion, drained
2 or 3 tablespoons unsalted butter
2 to 3 tablespoons chopped parsley or fresh coriander
1 1/4 cups minced onion
1 pound seckel pears
Juice of 1/2 lemon
Cinnamon
Granulated sugar

Steps:

  • Trim the lamb of excess fat. Mix salt, spices, grated onion, butter and herbs with the lamb in a heavy casserole. Toss together over low heat to release the aromas of the spices, but do not brown the meat. Pour in about two cups water and bring to a boil. Lower the heat and simmer, covered, for one-and-a-half hours, adding water if necessary and turning the meat occasionally in the sauce.
  • After one hour, add the minced onion, and continue simmering over gentle heat for another 45 minutes, or until the meat is very tender and the sauce has become thick.
  • Meanwhile, peel, core and quarter the pears. As you do this, put the slices into a little water with the lemon juice to stop them from turning brown. Rinse and poach in mildly sugared water to cover. Remove and let drain.
  • Preheat oven to 375 degrees.
  • Turn lamb into a serving dish. Arrange the pear pieces attractively among the lamb and dust lightly with cinnamon and sugar. Swirl the sauce in the casserole and taste for seasonings (the taste of ginger and pepper should just come through). Pour the sauce over and bake 15 minutes on the upper shelf of the preheated oven to glaze. Serve hot, directly from the baking dish.

Nutrition Facts : @context http, Calories 271, UnsaturatedFat 10 grams, Carbohydrate 8 grams, Fat 20 grams, Fiber 1 gram, Protein 14 grams, SaturatedFat 9 grams, Sodium 314 milligrams, Sugar 5 grams, TransFat 0 grams

MOROCCAN LAMB TAGINE WITH DATES AND PEARL ONIONS



Moroccan Lamb Tagine with Dates and Pearl Onions image

Categories     Soup/Stew     Fruit     Herb     Lamb     Onion     Stew     Date     Spice     Spring     Winter     Bon Appétit

Yield Serves 6

Number Of Ingredients 12

10 ounces pearl onions
2 tablespoons vegetable oil
3 pounds boneless lamb shoulder or stew meat, cut into 1 1/2-inch pieces
5 tablespoons chopped fresh parsley
1/4 cup chopped fresh cilantro
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/8 teaspoon crushed saffron threads
1 1/2 cups (about) water
8 ounces pitted dates
2 tablespoons honey
2 tablespoons slivered almonds, toasted

Steps:

  • Cook onions in medium pot of boiling water 2 minutes. Drain, rinse under cold water and peel.
  • Heat vegetable oil in heavy large dutch oven over medium-high heat. Working in batches, season lamb with salt and pepper, add to Dutch oven and brown, about 4 minutes per batch. Using slotted spoon, transfer lamb to bowl after each batch is browned. Return all lamb and any juices to Dutch oven. Mix in chopped fresh parsley, chopped cilantro, ground cinnamon, ginger and saffron. Add 1 cup water and 1/2 cup pearl onions. Reduce heat to medium-low. Cover and simmer until lamb is tender, about 1 hour.
  • Using slotted spoon, transfer lamb and pearl onions to bowl. Reserve 3 dates for garnish; add remaining dates and honey to sauce in Dutch oven. Simmer sauce 5 minutes, mashing dates to coarse puree with back of fork. Add remaining pearl onions and simmer until almost tender, about 5 minutes. Mix in remaining 1/2 cup water if necessary to thin sauce. Return lamb mixture to Dutch oven; simmer until heated through about 5 minutes.
  • Season tagine to taste with salt and pepper. Transfer to platter. Top with slivered almonds and reserved dates.

TAGINE OF LAMB WITH CARAMELIZED BABY ONIONS AND PEARS



Tagine of Lamb with Caramelized Baby Onions and Pears image

Categories     Sauce     Lamb     Onion     Side     Pear     Fall     Simmer

Yield serves 6 to 8

Number Of Ingredients 10

3 pounds boned shoulder of lamb
5 tablespoons sunflower or vegetable oil
1 onion, chopped
Salt and plenty of black pepper
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon saffron threads
1 pound (about 2 cups) shallots or baby onions
3 large pears
1/4 stick (2 tablespoons) butter

Steps:

  • Cut the meat into 6 or 8 pieces, and put it into a wide pan with 2 tablespoons oil over medium heat; turn to brown the pieces all over. Add the chopped onion and barely cover with water. Stir in salt and pepper, ginger, cinnamon, and saffron, and simmer, covered, over a low heat for 1 1/2 hours, turning the pieces over a few times.
  • To peel the onions or shallots, blanch them in boiling water for 5 minutes and, when cool enough to handle, peel off the skins and trim the roots. Sauté them in a skillet in 2 tablespoons oil over a low heat for 5 to 10 minutes, shaking the pan, until the onions have slightly colored. Then add them to the meat and cook for a further 30 minutes, until the meat is very tender and the baby onions are so soft that, as they say in Morocco, "you can crush them with your tongue." Toward the end of the cooking time, cook uncovered to reduce the sauce. There should be only a small amount of liquid remaining.
  • Wash the pears. Quarter and core them but do not peel them. Sauté them in a large skillet in a mixture of butter and the remaining tablespoon of oil over medium heat until their cut sides are slightly brown and caramelized. If they have not softened right through (that depends on their size and degree of ripeness), put them into the pan over the meat, skin side up, and continue to cook, covered, until they are very tender. It could be 15 minutes, but you must watch them as they can quickly fall apart.
  • Serve the meat with the pears, arranged skin side up, on top.
  • variations
  • Stir in 1 to 1 1/2 tablespoons of clear honey when you put in the pears, and adjust the seasoning so that there is enough salt and plenty of pepper to mitigate the sweetness.
  • Add 1/2 cup blanched almonds to the meat at the start. They will soften during the cooking.
  • Instead of pears, sharp green apples, such as Granny Smiths, may be used.
  • Use veal instead of lamb.

Tips:

  • Choose the right cut of lamb. Leg of lamb or shoulder is best for tagine, as they are both flavorful and tender cuts of meat.
  • Brown the lamb before braising it. This will help to develop flavor and color.
  • Use a variety of spices and herbs. Common spices and herbs used in lamb tagine include cumin, coriander, paprika, ginger, garlic, and turmeric.
  • Don't be afraid to experiment with different fruits and vegetables. Pears, apricots, and quince are all delicious in tagine, but you can also use other fruits and vegetables, such as carrots, potatoes, or turnips.
  • Serve tagine with couscous, rice, or bread. Tagine is a versatile dish that can be served with a variety of sides.

Conclusion:

Lamb tagine with pears is a delicious and flavorful dish that is perfect for a special occasion. The lamb is tender and succulent, the pears are sweet and juicy, and the spices and herbs add a wonderful depth of flavor. This dish is sure to impress your guests and leave them wanting more.

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