Tagine Of Lamb With Caramelized Baby Onions And Pears Recipes

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.

Steps:

• Preheat the oven to 150C/300 degrees F.
• Put all of the ingredients into a casserole or heavy based pan, pouring in the wine last and giving everything a good stir.
• Bring the pan to a boil, then clamp on the lid and put into the oven for 2 hours or until the lamb is very tender.

Steps:

• Follow the recipe for Tagine of Lamb with Caramelized Baby Onions and Pears (page 106) but instead of the pears, use 3 quinces, weighing about 2 pounds. Quinces are now available for several months, starting in the fall, as they are imported from various countries, which have different seasons.
• Wash and scrub the quinces. Boil them whole for about 1 hour, or until they feel soft. The time varies greatly depending on their size and degree of ripeness, so watch them and do not let them fall apart. Drain them and, when cool enough to handle, cut them into quarters, then cut away the cores but do not peel them.
• In a large skillet, sauté the quarters in a little sunflower oil until the cut sides are brown. This gives them a delicious caramelized flavor. Alternatively, for a honeyed version, sauté the quinces in a mixture of 1/4 stick (2 tablespoons) unsalted butter, melted with 1 tablespoon sunflower oil and 1 1/2 tablespoons clear honey. You may also add 3/4 cup walnut halves, which gives a wonderful contrast of texture.
• Put the quinces-caramelized or honeyed-in the pan with the meat, skin side down, and cook until they are soft but, again, watch them so that they do not fall apart. If there is not enough room, lift out the meat and put in the fruits, returning the meat to heat through before serving. Serve hot, with the quinces, skin side up, on top of the meat.

Steps:

• Cook onions in medium pot of boiling water 2 minutes. Drain, rinse under cold water and peel.
• Heat vegetable oil in heavy large dutch oven over medium-high heat. Working in batches, season lamb with salt and pepper, add to Dutch oven and brown, about 4 minutes per batch. Using slotted spoon, transfer lamb to bowl after each batch is browned. Return all lamb and any juices to Dutch oven. Mix in chopped fresh parsley, chopped cilantro, ground cinnamon, ginger and saffron. Add 1 cup water and 1/2 cup pearl onions. Reduce heat to medium-low. Cover and simmer until lamb is tender, about 1 hour.
• Using slotted spoon, transfer lamb and pearl onions to bowl. Reserve 3 dates for garnish; add remaining dates and honey to sauce in Dutch oven. Simmer sauce 5 minutes, mashing dates to coarse puree with back of fork. Add remaining pearl onions and simmer until almost tender, about 5 minutes. Mix in remaining 1/2 cup water if necessary to thin sauce. Return lamb mixture to Dutch oven; simmer until heated through about 5 minutes.
• Season tagine to taste with salt and pepper. Transfer to platter. Top with slivered almonds and reserved dates.

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.

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.

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.