jueves, 14 de agosto de 2008

Lamb And Pear Tagine

This recipe Lamb and Pear Tagine serves up to 6 people,and tastes as good as it sounds.

2 lg onions,peeled & sliced
1 Kg lean lamb,leg or shoulder
-cut into,4cm cubes.
4 pears,peeled cored & cut
-into 4cm,chunks
1/2 c sultanas
1/2 c silvered almonds
1 T olive oil
1 t cumin
1 t coriander,Ground
1 t ginger,Ground
1 t cinnamon
1 t black pepper
1 water,to cover the meat
1 salt,to taste
1. In a large Tagine gently fry the onion in the olive oil until
soft, add the meat to the tagine and cook until it changes color, then
add the spices. Add water to just cover the meat and salt to taste.
Cover and simmer gently until the meat is tender, about 1 1/2 - 2
hours. (Displace the lid a little after an hour if there appears to
be too much liquid.)
2. Add the pears to the meat together with the sultanas & almonds.
Cook for a further 5 minutes or until the pears are soft. Serve with

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