Sweet-Savory Tajine with Caramelized Pears

Ingredients

• 4 unités Sweet pears (cut in half, core and seeds removed, peeled)
• 1 unité Lemon (zest and juice, to rub the pears and flavor the broth)
• 1 litre Water (for poaching the pears)
• 30 g White sugar (for the poaching broth)
• 2 unités Cinnamon stick (one for poaching, one for cooking the meat)
• 1 unité Star anise (for poaching the pears)
• 30 g Butter (for caramelizing the pears)
• 15 g Honey (added at the end of caramelization)
• 5 ml Orange blossom water (to flavor the pears at the end of cooking)
• 800 g Lamb neck (cut into large pieces)
• 30 ml Olive oil (to brown the meat)
• 1 unité Onion (cut into small dice)
• 2 unités Garlic cloves (grated)
• 200 ml Water (for cooking the meat)
• 10 g Sesame seeds (for finishing)
• to taste Salt & freshly ground pepper

Instructions

1. Prepare the pears

   Wash the pears, cut them in half, remove the core and seeds, then peel them. Rub each half with lemon juice to prevent oxidation.

   Time: PT10M

2. Poach the pears

   In a saucepan, bring to a boil 1 L of water with the lemon juice, 30 g of sugar, 1 cinnamon stick and 1 star anise. Submerge the pears, cover and poach for 10 minutes over medium heat.

   Time: PT10M

   Temperature: 100°C

3. Drain the pears

   Remove the pears from the broth, place them on a plate and set aside. The broth can be saved to flavor the meat cooking if desired.

   Time: PT2M

4. Caramelize the pears

   Melt 30 g butter in a sauté pan over medium heat. Arrange the pears side by side, add 15 g honey and regularly baste with the melted butter. Cook for 15 minutes, turning regularly until golden. Add 5 ml orange blossom water 2 minutes before the end.

   Time: PT15M

   Temperature: medium

5. Marinate the lamb

   In a bowl, mix 200 ml warm water with 1 cinnamon stick, a pinch of salt and pepper. Submerge the lamb neck pieces and let rest for 5 minutes.

   Time: PT5M

6. Brown the meat

   Heat 30 ml olive oil in the tajine (or a large skillet). Add the lamb pieces and brown them 3‑4 minutes on each side. Incorporate the diced onion and grated garlic, sauté for 5 minutes until translucent.

   Time: PT10M

   Temperature: medium-high

7. Slow cooking the tajine

   Add the poaching broth (or 200 ml water) to the tajine, place the remaining cinnamon stick, cover and simmer over low heat for 1 hour, or until the meat is tender.

   Time: PT1H

   Temperature: low

8. Plating

   Lay the meat at the bottom of the tajine, spoon over the sauce, place the caramelized pears on top and sprinkle sesame seeds. Serve immediately, accompanied by Moroccan bread or couscous.

   Time: PT5M

Nutrition Facts

Calories

560

Protein

35 g

Carbohydrates

30 g

Fat

30 g

Fiber

5 g

Ingredient Substitutions

• Instead of Sweet pears: Bosc pears, Williams pears
• Instead of Lemon: Bottled lemon juice
• Instead of White sugar: Cane sugar
• Instead of Cinnamon stick: Ground cinnamon
• Instead of Star anise: Ground anise
• Instead of Butter: Vegetable margarine
• Instead of Honey: Maple syrup
• Instead of Orange blossom water: Vanilla extract
• Instead of Lamb neck: Lamb leg, Lamb shoulder
• Instead of Olive oil: Sunflower oil
• Instead of Onion: Shallot
• Instead of Garlic cloves: Garlic powder
• Instead of Sesame seeds: Sliced almonds

Equipment Needed

• Chef's knife
• Cutting board
• Medium saucepan
• Skillet or sauté pan
• Tajine (or cast-iron pot)
• Wooden spoon
• Kitchen tongs (optional)
• Grater or garlic press (optional)
• Measuring spoons and cups

Critical Steps — Do Not Skip

• Poach the pears without overcooking
• Caramelize the pears to a beautiful golden color
• Properly brown the meat to develop aromas
• Slow cook for 1 hour to tenderize the lamb

Chef Tips from the Video

• Use high‑quality orange blossom water for an authentic fragrance.
• Brown the meat in batches if the tajine cannot hold everything at once.
• Toast the sesame seeds for extra flavor and crunch.

Troubleshooting

Storage

Refrigerator: Store the tajine in an airtight container 3 to 4 days.

Freezer: Separate the meat and pears; the meat can be frozen for 2 months, the pears should be consumed quickly.

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

Make-Ahead Tips

• Poach the pears the day before and keep them refrigerated, then reheat before caramelizing.
• Marinate the meat a few hours ahead for deeper flavor.