There's a lot happening with each bite of this Moroccan Lamb Tagine with Asian Pears! Lamb shoulder is rubbed with a spicy, herbaceous, garlic marinade and accompanied by figs, dates, asian pears, red onions, and honey.
Juice of 1 lemon
2lbboneless lamb shoulder
2tbsolive oil for tagine
2tbsvegetable oil to sear lamb
2medium red onions quartered
2asian pearsquartered and cored
3tbsorange blossom honey
Finely chopped Parsley and Cilantro for garnish.
Smash garlic, chilis and salt in a mortar and pestle.
Keep smashing with some cumin, paprika, and lemon juice. Then add handfuls of chopped cilantro and parsley followed by some olive oil. Taste for seasoning.
Rub the lamb with the marinade, wrap tightly and allow to rest for at least 6 hours.
Preheat the oven to 350°F.
Place a heat diffuser on your stove top and heat up the tagine.
Add a few table spoons of olive oil to the tagine and start cooking the quartered onions. Once they begin to soften add the figs, prunes and 1 cup of water.
Give the lamb a quick sear on all sides in a separate pan. Deglaze the pan with a bit of water or chicken stock and add it to the tagine with the lamb and any left over marinade.
Cover the tagine and cook in the oven for 2 hours.
With about 20 minutes left to go, sauté the pears in butter until they’re golden brown. Add them to the perimeter of the tagine and return to the oven for another 30 minutes.
Serve garnished with parsley and cilantro along with butter couscous.
Moroccan Lamb Tagine with Asian Pears by Eat Up! Kitchen at https://eatup.kitchen/moroccan-lamb-tagine/