Pear and lamb tangine

Recipes~Plus

Cooking time: More than 2 hours

Cuisine: Mediterranean

Serves: 6

Type: Family

Tools

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Ingredients

1.2kg lean leg or shoulder lamb, cut into 3cm pieces
1 large onion, coarsely grated
2 cloves garlic, finely chopped
1 tablespoon ground cumin
1-2 teaspoons ground coriander
1-2 teaspoons ground ginger
1 teaspoon ground cinnamon
2 tablespoons olive oil
375mL carton beef stock
1⁄2 cup dried apricots
4 firm pears, peeled, cored, cut into
3cm pieces
Couscous with Olives, to serve
Chopped mint or coriander, to garnish

Preparation method

1. Place lamb, onion, garlic and spices in a bowl; mix well with hands to combine. Cover; refrigerate at least 2 hours or overnight.

2. Heat oil in a large, heavy-based saucepan or flameproof casserole over moderately high heat. Brown lamb, in batches, transferring to a plate as it cooks. Return all lamb to pan; add stock and enough water (about 1⁄2 cup) to barely cover meat. Bring to the boil.

3. Reduce heat and cover; simmer gently, stirring occasionally, for 1 hour. Adjust lid to slightly ajar; simmer 30-40 minutes until meat is tender and liquid reduces by half to make a thick sauce.

4. Stir in apricots and pears; simmer for 10 minutes until pears are just soft. Season to taste with salt and black pepper. Serve with couscous. Garnish with mint.

If you have time, marinate lamb overnight. Alternatively, cook the day before, as flavours concentrate overnight in the fridge.

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