Moroccan Tagine

Moroccan Tagine


Preparation method

Prep: 15 minsCook: 2 hours
1.
Heat the oil in a large pot or casserole over medium heat. Fry the onion in the oil until soft. Add the lamb 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 lamb. Cover, and simmer over low heat for 1 1/2 to 2 hours, until meat is tender and the mixture is stew-like. Uncover 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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