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5 Ratings
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Martha Stewart Member
Rating: 3 stars
09/27/2012
I used leg-of-lamb instead of shoulder, not sure if there is much of a difference. I also did not use saffron because I didn't have it and did not feel like splurging on a bottle (saffron is like the caviar among spices).
Anyway the dish came out good. I liked the pears with it but my husband thought the sweetness was too much. I used Asian pears.
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Lamb Tagine with Pears
Recipe Summary
Yield: Serves 4 to 6
Ingredients
Ingredient Checklist
4 tablespoons grapeseed oil
1 pound whole shallots, peeled
1 3/4 pounds boned lamb shoulder, cut into large pieces
Kosher salt and freshly ground pepper
3/4 teaspoon ground ginger
3/4 teaspoon ground cinnamon
1/2 teaspoon saffron
4 firm pears, such as Comice
2 tablespoons unsalted butter
2 tablespoons unsalted butter
Gallery
Lamb Tagine with Pears
Recipe Summary
Yield: Serves 4 to 6
Gallery
Lamb Tagine with Pears
Lamb Tagine with Pears
Lamb Tagine with Pears
Recipe Summary
Yield: Serves 4 to 6
Recipe Summary
Yield: Serves 4 to 6
Yield: Serves 4 to 6
Serves 4 to 6
Ingredients
Ingredients
- 4 tablespoons grapeseed oil
- 1 pound whole shallots, peeled
- 1 3/4 pounds boned lamb shoulder, cut into large pieces
- Kosher salt and freshly ground pepper
- 3/4 teaspoon ground ginger
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon saffron
- 4 firm pears, such as Comice
- 2 tablespoons unsalted butter
- 2 tablespoons unsalted butter
Directions
In a large skillet, heat 3 tablespoons oil over medium heat. Add shallots, and saute until lightly browned. Add lamb, and cook until browned all over. Add just enough water to cover (about 3 cups). Season with salt, pepper, ginger, cinnamon, and saffron. Simmer, covered, over low heat until lamb is very tender, about 1 hour. If the sauce needs to thicken, uncover, and cook for 15 minutes more.
Meanwhile, quarter and core pears, but do not peel them. In a large skillet, heat butter and remaining tablespoon of oil over medium heat. Add pears, and cook until cut sides have caramelized. Place pears, skin-side up, on top of meat in the skillet. Continue to cook, covered, until pears are very tender, about 30 minutes. Be sure not to overcook pears or they will fall apart. Serve immediately.
Reviews (1)
Add Rating & Review
5 Ratings
5 star values:
1
4 star values:
0
3 star values:
4
2 star values:
0
1 star values:
0
Martha Stewart Member
Rating: 3 stars
09/27/2012
I used leg-of-lamb instead of shoulder, not sure if there is much of a difference. I also did not use saffron because I didn't have it and did not feel like splurging on a bottle (saffron is like the caviar among spices).
Anyway the dish came out good. I liked the pears with it but my husband thought the sweetness was too much. I used Asian pears.
Reviews (1)
Add Rating & Review
5 Ratings
5 star values:
1
4 star values:
0
3 star values:
4
2 star values:
0
1 star values:
0
Add Rating & Review
5 Ratings
5 star values:
1
4 star values:
0
3 star values:
4
2 star values:
0
1 star values:
0
5 Ratings
5 star values:
1
4 star values:
0
3 star values:
4
2 star values:
0
1 star values:
0
5 Ratings
5 star values:
1
4 star values:
0
3 star values:
4
2 star values:
0
1 star values:
0
- 5 star values:
- 1
- 4 star values:
- 0
- 3 star values:
- 4
- 2 star values:
- 0
- 1 star values:
- 0
Martha Stewart Member
Rating: 3 stars
09/27/2012
I used leg-of-lamb instead of shoulder, not sure if there is much of a difference. I also did not use saffron because I didn't have it and did not feel like splurging on a bottle (saffron is like the caviar among spices).
Anyway the dish came out good. I liked the pears with it but my husband thought the sweetness was too much. I used Asian pears.
Martha Stewart Member
Rating: 3 stars
09/27/2012
I used leg-of-lamb instead of shoulder, not sure if there is much of a difference. I also did not use saffron because I didn't have it and did not feel like splurging on a bottle (saffron is like the caviar among spices).
Anyway the dish came out good. I liked the pears with it but my husband thought the sweetness was too much. I used Asian pears.
Rating: 3 stars
All Reviews for Lamb Tagine with Pears
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Lamb Tagine with Pears
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
