Lamb and Pear Tagine Recipe | myfoodbook

Ingredients

• 1 tablespoon olive oil
• 2 large onions, peeled and cut into wedges
• 3 cloves garlic, chopped
• 1 small mild chilli, chopped
• 1 tablespoon fresh ginger, grated
• 1kg lamb rump cut into 4cm dice
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• Salt to taste
• 1 teaspoon ground white pepper
• 1 cup vegetable stock
• 4 Beurre Bosc Pears, peeled, cored and quartered
• 1/2 cup sultanas
• Sliced whole almonds
• Fresh mint leaves