Lamb Tajine with Caramelized Pears

Ingredients

• 1.5 kg Lamb (shoulder or neck) (cut into large cubes)
• 0.5 l Water (cold water for the marinade)
• 1 c. à café Sea salt
• 0.5 c. à café Ground black pepper
• 1 c. à café Ground cumin
• 1 c. à café Sweet paprika
• 0.5 c. à café Ground ginger
• 0.5 c. à café Ground cinnamon
• 2 c. à soupe Extra virgin olive oil
• 1 gros Onion (peeled and finely chopped)
• 3 gousses Garlic (crushed)
• 1 petit Fresh coriander bunch (stems only)
• 4 moyennes Pears (core removed, cut into quarters)
• 2 c. à soupe Lemon juice (to soak the pears)
• 30 g Unsalted butter
• 2 c. à soupe White sugar
• 1 Cinnamon stick (for the tajine)
• 1 c. à soupe Sesame seeds (toasted)
• 2 c. à soupe Sliced almonds (toasted)
• 100 g Fried potatoes (optional) (cut into dice)

Instructions

1. Marinating the lamb

   In a bowl, mix a little cold water with the salt, pepper, cumin, paprika, ginger and cinnamon. Add the lamb cubes, coat each piece well, then cover and refrigerate for at least 2 hours (or overnight).

   Time: PT15M

2. Prepare onion and garlic

   Finely slice the onion and chop the garlic.

   Time: PT5M

3. Brown the lamb

   In the tajine or a heavy-bottomed pot, heat the olive oil over medium heat. Add the lamb pieces and brown them on all sides, about 8 minutes.

   Time: PT10M

   Temperature: moyen

4. Sauté onion and garlic

   Add the sliced onion and chopped garlic, sauté until translucent and lightly golden, 5 minutes.

   Time: PT5M

   Temperature: moyen

5. Simmer the lamb

   Add enough water to cover the meat, then add the coriander bunch and the cinnamon stick. Cover and simmer over medium heat for 1h30, until the meat is tender.

   Time: PT1H30M

   Temperature: moyen

6. Prepare the pears

   Remove the cores from the pears, cut each fruit into four quarters. Soak the quarters in lemon water for 5 minutes to prevent oxidation.

   Time: PT5M

7. Cook the pears

   In a pot of boiling water or steamed, cook the pears for 15 minutes over medium heat, until tender but still firm.

   Time: PT15M

   Temperature: moyen

8. Caramelize pears and meat

   Remove the coriander bunch from the tajine. Add the butter, sugar and the remaining cinnamon stick. Fold in the cooked pears, stir gently and let caramelize for 20 minutes, stirring occasionally.

   Time: PT20M

   Temperature: moyen

9. Finishing and serving

   Sprinkle toasted sesame seeds, sliced almonds and, if desired, fried potatoes. Serve hot, accompanied by couscous or Moroccan bread.

   Time: PT5M

Nutrition Facts

Calories

1100

Protein

94 g

Carbohydrates

30 g

Fat

97 g

Fiber

4 g

Ingredient Substitutions

• Instead of Lamb (shoulder or neck): veal, beef
• Instead of Ground cumin: ground coriander
• Instead of Sweet paprika: sweet chili pepper
• Instead of Ground ginger: fresh grated ginger
• Instead of Ground cinnamon: cinnamon stick
• Instead of Extra virgin olive oil: sunflower oil
• Instead of Onion: shallot
• Instead of Garlic: garlic powder
• Instead of Fresh coriander bunch: parsley
• Instead of Pears: apples
• Instead of Lemon juice: apple cider vinegar
• Instead of Unsalted butter: olive oil
• Instead of White sugar: honey
• Instead of Sesame seeds: sunflower seeds
• Instead of Sliced almonds: walnuts

Equipment Needed

• Tajine or heavy-bottomed pot
• Frying pan (optional)
• Chef's knife
• Cutting board
• Wooden spoon
• Strainer or steamer basket (optional)
• Marinade bowl
• Ladle

Critical Steps — Do Not Skip

• Marinating the lamb (step 1)
• Browning the lamb (step 3)
• Simmering the lamb (step 5)
• Caramelizing pears and meat (step 8)

Chef Tips from the Video

• Lightly toast whole spices before marinating to intensify flavor.
• Add a pinch of ras el hanout for an authentically Moroccan touch.
• Serve with pearl couscous or Moroccan bread to soak up the sweet‑savory sauce.

Troubleshooting

Storage

Refrigerator: Store the tajine in an airtight container, refrigerate up to 3 days.

Freezer: Can be frozen for 1 month, thaw in the refrigerator before reheating.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Marinate the meat the day before to save time on the day.
• Cook the pears ahead and keep them refrigerated, reheat just before adding.
• Pre‑toast the almonds and sesame seeds for extra crunch.