Moroccan Lamb And Baked Pear Tagine | Impress The Guests At Your Next Dinner Party!

lamb shoulder

🥗Healthier: chicken thighs

💰Cheaper: beef chuck

Chicken thighs are lower in fat, while beef chuck is more affordable.

honey

🥗Healthier: maple syrup

💰Cheaper: brown sugar

Maple syrup offers a unique flavor, while brown sugar is cost-effective.

almonds

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts are nutritious, and sunflower seeds are budget-friendly.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lower in calories, and seasoned water is economical.

Prepare the lamb filling by coarsely mixing the ground lamb, pine nuts, shallots, and tomatoes in a food processor or meat grinder. Add in the pomegranate syrup, black and white pepper, and cinnamon, and mix until well combined.

Peel and cut the pears in half. Scoop the core and fruit out of the pear, then generously fill the cavity with the lamb mixture.

In a tagine or Dutch oven with a lid, heat the olive oil over medium heat and sauté the diced zucchini, butternut squash, and bell peppers until soft. Add in the couscous and toast for about 1 minute, then add in the ras el hanout spice mixture, water, saffron, parsley, and mint. Mix gently until the couscous has absorbed all the water and softened.

Preheat the oven to 350°F. Even out the top of the couscous and arrange the sliced vegetable strips in alternating colors around the edge of the tagine. Place the stuffed pears in the center of the couscous bed. Drizzle with a little extra olive oil, cover the pot with the lid, and bake for 45 minutes.

Serve with a garnish of pomegranate compote and fresh lemon wedges on the side.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens