2 large onions, peeled & sliced
1 kg lean lamb, leg or shoulder cut into, 4cm cubes.
4 pears, peeled cored & cut into 4cm, chunks
1/2 cup sultanas
1/2 cup silvered almonds
1 tbsp olive oil
1 tsp cumin
1 tsp ground coriander
1 tsp ground ginger
1 tsp cinnamon
1 tsp black pepper
1 water, to cover the meat
1 salt, to tast
Directions
Intro. Tagines are Moroccan slow-cooked meat, fruit & vegitable dishes
which are almost invariablely made with mutton. Using lamb cuts down
the cooking time, but if you can find good hogget (older than lamb,
younger than mutton, commonly labelled "baking legs" and sold
cheaply) that will do very well.
1. In a large saucepan gently fry the onion in the olive oil until
soft, add the meat to the pan 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
rice.
Servings: 6 servings
Lamb & Pear Tagine Recipe brought to you by Recipe Ideas
Categories: Lamb; Meat; Pear
The History of Recipes
It is quite possible to prove the history of written cooking instructions far back into the distant past, in truth as far back into recorded history as the Egyptians, and potentially, even further back. In practice though, mostly, these old cookbooks were just very simple pictorial, hieroglyphic or cunieform recipes for preparing meals.
In fact, the most ancient recipe in existence, according to experts in ancient history are some clay tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `wonderful`. Moving on, we have a couple of interesting cookery books dating from the 1300s : a cookery book called `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are somewhat misleading tho`, they have no connection with the indian food that is served today, but instead descriptions of the types of food eaten by the nobility of those days. During the following few centuries, the rich families of Europe tried to serve the most exotic banquets, and as a consequence, cooks and their collection of recipes were much in demand. However, it was during the 19th century that fine cookery and cookery books became popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted much of their lives to collecting, trying out, and publishing recipes to help cooks of their time. By the advent of the 1900s, recipe books were increasing in popularity due to more people being able to read, more spare time and having more disposable income. |
We hope you enjoy this Lamb & Pear Tagine recipe.
