Lamb Tajin With Seckel Pears Recipes

LAMB TAGINE WITH PEARS

Steps:

• 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.

MOROCCAN LAMB TAGINE

Steps:

• Preheat the oven to 300 degrees F. Heat 2 tablespoons of olive oil in a very large (12-to-13-inch) pot or Dutch oven, such as Le Creuset. Pat the lamb shanks dry with paper towels. In batches, add the lamb shanks to the pot and cook over medium heat for 3 minutes on each side, until they are nicely browned. Transfer to a plate and brown the remaining shanks, adding a little more oil, if necessary. Transfer all the shanks to the plate and set aside.
• Add the onions and cook over medium-low heat for 5 minutes, stirring occasionally, adding more oil, if necessary. Add the garlic and ginger and cook for just 30 seconds. Add the chili powder, turmeric, cumin, cardamom and cinnamon and cook for one minute. Stir in the tomatoes and their liquid, the chicken stock, brown sugar, lime, 1 tablespoon salt and 1 teaspoon pepper. Add the potatoes, butternut squash and sweet potatoes and bring to a boil. Place the lamb shanks in the pot, spooning some of the sauce and vegetables over the shanks. (They will not be completely submerged.) Cover the pot and bake for 3 hours, until the lamb shanks are very tender. Serve hot with couscous.

PEAR AND POMEGRANATE LAMB TAGINE

Steps:

• Place lamb in a 5- or 6-qt. oval slow cooker. Add pears and shallots. Combine 1/4 cup orange juice, 1/4 cup pomegranate juice, honey and seasonings; add to slow cooker., Cook, covered, on low for until meat is tender, 6-8 hours. Remove lamb to a rimmed serving platter; keep warm. Stir remaining orange and pomegranate juices into cooking liquid; pour over lamb. Sprinkle with pomegranate seeds and parsley. If desired, serve over couscous.

MOROCCAN CHICKEN TAGINE WITH CARAMELIZED PEARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat 2 tablespoon olive oil in a skillet over medium heat and cook onions until softened and browned, 8 to 10 minutes. Transfer onions into a tagine. Layer chicken pieces on top of onions.
• Combine turmeric, cumin, ground coriander, and salt in a small bowl; mix well with remaining 5 tablespoons olive oil. Spread spice mixture onto the chicken pieces. Add cinnamon pieces, bay leaves, ginger, and cilantro. Pour in 1/2 cup of water and cover tagine with a lid.
• Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, about 50 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
• Melt butter in a skillet over low heat while chicken is cooking. Add sliced pears and honey and cook, while stirring, until honey has caramelized.
• Remove tagine from the oven and stir in caramelized pears. Return to the oven and cook for an additional 10 minutes.

LAMB TAGINE

Steps:

• In a large bowl, combine lamb and 2 teaspoons salt. Let sit at room temperature at least 1 hour or up to 24 hours in the refrigerator.
• In a small pot, bring stock to a boil. Remove from heat, add apricots, and let sit at least 15 minutes.
• Heat oven to 325 degrees. In a tagine, Dutch oven or heavy-bottomed pot with a tightfitting lid, warm 2 tablespoons oil over medium heat until hot. Working in batches, add lamb to pot, leaving room around each piece (this will help them brown). Cook until well browned on all sides, about 10 minutes. Transfer pieces to a plate as they brown.
• Drain fat, if necessary, leaving just enough to coat the bottom of the pot. Add onions and 1/4 teaspoon salt, and cook until soft, about 8 minutes. Add tomato paste, ginger, 1 cinnamon stick and the spices, and cook until fragrant, about 2 minutes. Add lamb and any juices on the plate, the apricots and stock, and half the cilantro. Cover pot with foil and then its lid, and cook in oven for 2 1/2 to 3 hours, or until lamb is tender, turning it occasionally. (If using a tagine, you don't need to use foil.) Taste and adjust seasonings, if necessary.
• Meanwhile, in a small skillet, heat butter and 1 cinnamon stick over medium heat. Add almonds and 1/4 teaspoon salt, and cook until golden brown, 5 to 7 minutes. Discard cinnamon stick.
• To serve, transfer lamb and juices to a serving platter. Top with toasted almonds and any butter left in the small skillet, scallions, parsley and remaining cilantro. Sprinkle with fresh lemon juice to taste. Serve with flatbread or couscous, if desired.

LAMB TAJIN, WITH SECKEL PEARS

Steps:

• Trim the lamb of excess fat. Mix salt, spices, grated onion, butter and herbs with the lamb in a heavy casserole. Toss together over low heat to release the aromas of the spices, but do not brown the meat. Pour in about two cups water and bring to a boil. Lower the heat and simmer, covered, for one-and-a-half hours, adding water if necessary and turning the meat occasionally in the sauce.
• After one hour, add the minced onion, and continue simmering over gentle heat for another 45 minutes, or until the meat is very tender and the sauce has become thick.
• Meanwhile, peel, core and quarter the pears. As you do this, put the slices into a little water with the lemon juice to stop them from turning brown. Rinse and poach in mildly sugared water to cover. Remove and let drain.
• Preheat oven to 375 degrees.
• Turn lamb into a serving dish. Arrange the pear pieces attractively among the lamb and dust lightly with cinnamon and sugar. Swirl the sauce in the casserole and taste for seasonings (the taste of ginger and pepper should just come through). Pour the sauce over and bake 15 minutes on the upper shelf of the preheated oven to glaze. Serve hot, directly from the baking dish.

LAMB WITH PEAR TAGINE

Steps:

• In a large sauce pan gently fry the onion in the olive oil until soft.
• Add lamb, ginger, and coriander to the pan and cook until it changes color.
• Add cumin, black pepper, cinnamon, and water to just cover the meat.
• Salt to taste.
• Cover and simmer gently until the meat is tender, about 1.5-2 hours.
• If there seems to be a bit too much liquid, displace the lid after an hour of cooking.
• Add the pears to the meat together with almonds. Cook for a further 5 minutes or until the pears are soft.
• NOTE:.
• For a different twist on this, you can substitute mixed vegetables of your choice, instead of pear. It would make it more savory than sweet.