Lamb Tagine with Pears | The Food of Morocco

One huge and unexpected culinary discovery in 2023 for me is the Moroccan tagine. A trip to Morocco spurs the interest and exposure in the subtleties of its local cuisine. None more notable than the Moroccan tagine. Earthenware tagines have the ability to bring out the natural flavors and aromas of meats and vegetables. From long hours of slow cooking, they produce an unctuous tenderness and a certain “taste of the earth” like no other cooking methods.

Upon returning to my home kitchen, I promptly bought a flameproof ceramic tagine. It allows me to cook over direct heat on the stove, in the oven or even under the broiler. From many weeks of experimenting, I’ve found the ceramic tagine to be an excellent cookware. It’s great for slowly developing a golden brown crust or caramelization on poultry and other meat dishes. My favorite of them all is the lamb tagine.

The best meal I had in Morocco was at the La Maison Arabe in the ancient medina of Marrakesh. The most memorable dish we had there was the lamb tagine with pears in the serene setting around the pooI with live music. I’ve been working on the recipe to recreate the lamb dish which I can’t stop thinking about. The lovely quintessential Moroccan pairing of meat and fruit, the savory mix with a tinge of sweet and sour flavor is just incredible. I don’t think I’d ever stop making this lamb tagine. For its tender-off-the-bone delicate texture and a meltingly unctuous sauce that’s both rich and silky.

I may never achieve the balance and complexity of the lamb tagine I had that evening. I’ll continue to work on it though. Nonethless, I’m very pleased with what I put on the table for my family and friends. There is seldom any leftovers in the tagine pot.

Can you cook a tagine without using a tagine pot? What spices do you need for tagine cooking? What are the phases of tagine cooking? What’s the process like and how to do it right? These questions are answered at length in a separate post here. The chicken tagines are also highly flavorful, give them a spin if lamb is not your thing.

Print Recipe

Lamb Tagine with Pears

By Paula Wolfert – Serves: 4-6

Ingredients

• 3 pounds bone-in lamb shoulder, cut into chunks
• Coarse salt
• 1 teaspoon ground ginger
• 1 teaspoon freshly ground black pepper
• 1 to 2 pinches cayenne pepper
• 2 tablespoons saffron water
• 1/4 cup grated onion, drained, plus 1 1/4 cups chopped onions
• 3 tablespoons unsalted butter
• 2 tablespoons chopped mixed parsley and cilantro
• 4 to 6 firm pears (or green apples)
• 1 cinnamon stick
• Ground Ceylon cinnamon
• Sugar

Instructions

1

Trim the excess fat from the chunks of lamb. Mix 1/2 tsp salt, the spices, saffron water, grated onion, 1 tbsp of the butter, and the herbs in a wide tagine set over the stove. Stir over low heat to release the aromas of the spices, about 10 minutes. Add the meat. Pour in 1/4 cup hot water and bring to a boil. Then lower the heat and let simmer, covered for 1 1/2 to 2 hours, adding water, if necessary, and turning the meat occasionally in the sauce.

2

As an alternative, place the bubbling tagine in a 350°F oven for about 2 hours.

3

Add the chopped onions and continue simmering over gentle heat for another hour, or until the meat is very tender and the sauce is thickened.

4

Meanwhile, wash, quarter and core the pears, but no not peel. Sauté the drained fruit in the remaining 2 tbsp butter in a skillet with a sprinkling of cinnamon and sugar until lightly caramelized. (This can also be done in the oven.)

5

Remove the meat and cut away all the loose bones and hard fat. (I often skip this step for a more wholesome presentation.) Return the meat to the tagine. Arrange the fruit among pieces of meat and continue cooking for another 20 minutes to blend the flavors. Adjust for seasoning and serve hot.

Notes

Adapted from The Food of Morocco by Paula Wolfert