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