Lamb and pear tagine (morocco) - Astray Recipes

Name: Lamb and pear tagine (morocco) - Astray Recipes
Ingredients: 2 mediums Onions; peeled and sliced; 1 tablespoon Olive oil; light; 6 ounces Lamb; cubed, trimmed; 1 tablespoon Madeira; ½ teaspoon Ground cumin; ½ teaspoon Ground coriander; ½ teaspoon Grated gingerroot; ¼ teaspoon Ground cinnamon; or more if desired; ½ teaspoon Ground black pepper; 1½ cup Cold water; or to cover; 1 teaspoon Honey; 1 large Bosc pear; cored and sectioned, then chopped into 1/2"-chunks, (peel left on); ¼ cup Golden seedless raisins OR sultanas; 2 tablespoons Slivered almonds; toasted; Salt and pepper; to taste; 1½ cup Cooked rice; mixed with; 1 teaspoon Chopped fresh basil; 1⅓ cup Sliced carrots; steamed

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TO SERVE STOVETOP: In a large saucepan gently fry the onion in the olive oil until soft and sweet (20 mins). Add the meat to the pan and cook until it changes c

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Ingredients

2 mediums Onions; peeled and sliced
1 tablespoon Olive oil; light
6 ounces Lamb; cubed, trimmed
1 tablespoon Madeira
½ teaspoon Ground cumin
½ teaspoon Ground coriander
½ teaspoon Grated gingerroot
¼ teaspoon Ground cinnamon; or more if desired
½ teaspoon Ground black pepper
1½ cup Cold water; or to cover
1 teaspoon Honey
1 large Bosc pear; cored and sectioned, then chopped into 1/2"-chunks, (peel left on)
¼ cup Golden seedless raisins OR sultanas
2 tablespoons Slivered almonds; toasted
Salt and pepper; to taste
1½ cup Cooked rice; mixed with
1 teaspoon Chopped fresh basil
1⅓ cup Sliced carrots; steamed