- 800g boned shoulder of lamb, cut into large chunks
- 4tbsp olive oil
- 1 onion, chopped
- Salt and plenty of black pepper
- ½ tsp ground ginger
- ½ tspn cinnamon & ½ tspn saffron threads
- 300g baby onions, peeled
- 2 large, very firm pears
- 30g butter
- Toasted flaked almonds and coriander leaves, to garnish
Brown the lamb in the oil over medium heat, turning to brown all over.
Add the onion and barely cover with water. Stir in the salt, pepper and spices.
Cover and simmer for 1 ½ hours, turning occasionally.
Sautee the onions in 2tbsp of the oil over medium heat for about 5 minutes, until lightly coloured.
Add them to the meat and cook for another 30 minutes, until the meat is tender and the onions are soft.
Toward the end of the cooking time remove the lid to thicken and reduce the liquid.
Wash, quarter and core the pears but don’t peel them.
Sautee the pears in a mixture of butter and the remaining oil until lightly caramelized.
Add to the pan and simmer for a further 5 minutes until just tender.
Serve in a tagine scattered with coriander leaves and almonds.