Name: Moroccan Tagine
Prep time: 15 min
Cook time: 15 min
Yield: 5
Ingredients: Olive oil - 1 tablespoon; Onions, peeled and sliced into rings - 2 large; Lamb meat, cut into 1 1/2 inch cubes - 2 pounds; Ground cumin - 1 teaspoon; Ground coriander seed - 1 teaspoon; Ground ginger - 1 teaspoon; Ground cinnamon - 1 teaspoon; Salt to taste - 1 teaspoon; Ground black pepper - 1 teaspoon; Pears - peeled, cored and cut into 1 1/2 inch chunks - 4; Golden raisins - ½ cup; Blanched slivered almonds - ½ cup

Ingredients for - Moroccan Tagine

1. Olive oil 1 tablespoon

2. Onions, peeled and sliced into rings 2 large

3. Lamb meat, cut into 1 1/2 inch cubes 2 pounds

4. Ground cumin 1 teaspoon

5. Ground coriander seed 1 teaspoon

6. Ground ginger 1 teaspoon

7. Ground cinnamon 1 teaspoon

8. Salt to taste 1 teaspoon

9. Ground black pepper 1 teaspoon

10. Pears - peeled, cored and cut into 1 1/2 inch chunks 4

11. Golden raisins ½ cup

12. Blanched slivered almonds ½ cup

How to cook deliciously - Moroccan Tagine

1 . Stage

Heat the oil in a large pot or Dutch oven over medium heat. Fry the onion in the oil until soft. Add the lamb meat to the pan, and fry until just browned on the outside. Season with cumin, coriander, ginger, cinnamon, salt and pepper. Pour just enough water into the pot to cover the meat. Cover, and simmer over low heat for 1 1/2 to 2 hours, until meat is tender and the mixture is stew-like. Displace lid a little after an hour if there appears to be too much liquid.

2 . Stage

Add the pears, golden raisins and almonds to the stew, and cook for another 5 minutes or so, until the pears are soft. Serve with rice.