Moroccan Tagine You Have To Try

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Moroccan Tagine

"Tagines are Moroccan sluggish-cooked meat, fruit and vegetable dishes which might be nearly continually made with mutton. Using lamb cuts down the cooking time, however if you can locate appropriate hogget (older than lamb, more youthful than mutton, generally classified 'baking legs' and sold cost effectively) a good way to do thoroughly."

Ingredients :

1 tablespoon olive oil
2 big onions, peeled and sliced into rings
2 kilos lamb meat, cut into 1 half of inch cubes
1 teaspoon ground cumin
1 teaspoon floor coriander seed
1 teaspoon floor ginger
1 teaspoon floor cinnamon
salt to taste
1 teaspoon floor black pepper
4 pears - peeled, cored and cut into 1 half inch chunks
half cup golden raisins
half cup blanched slivered almonds

Instructions :

Prep : 15M	Cook : 5M	Ready in : 2H15M

Heat the oil in a big pot or Dutch oven over medium warmness. Fry the onion in the oil until tender. Add the lamb meat to the pan, and fry till just browned on the outdoor. Season with cumin, coriander, ginger, cinnamon, salt and pepper. Pour simply enough water into the pot to cowl the meat. Cover, and simmer over low warmness for 1 1/2 to 2 hours, until meat is gentle and the combination is stew-like. Displace lid a little after an hour if there seems to be too much liquid.
Add the pears, golden raisins and almonds to the stew, and cook for every other five minutes or so, until the pears are tender. Serve with rice.

Notes :

Try using a Reynolds® gradual cooker liner for your gradual cooker for simpler cleanup.

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