Today's Tip
To prevent burning saucepan when boiling milk, sprinkle bottom of the pan with granulated sugar. Let it get hot, then pour in the milk. It also keeps milk from boiling over More Tips

Detailed, Step by Step Instructions and Explanations. Fully Illustrated. Both US and Metric Measurements. Nutrition Facts. Preparation Time. Cooking Time. Waiting Time. All Recipes Tried and True. Get Your Fill of the Platinum Pumpkin Cheesecake Recipes Collection.

The Internet's Most Comprehensive Recipes Collection

Buy Now!                                    

Lamb And Pear Tagine

6 Servings
2 lg onions,peeled & sliced
1 Kg lean lamb,leg or shoulder
-cut into,4cm cubes.
4 pears,peeled cored & cut
-into 4cm,chunks
1/2 c sultanas
1/2 c silvered almonds
1 T olive oil
1 t cumin
1 t coriander,Ground
1 t ginger,Ground
1 t cinnamon
1 t black pepper
1 water,to cover the meat
1 salt,to tast

1. In a large saucepan gently fry the onion in the olive oil until soft, add the meat to the pan and cook until it changes color, then add the spices. Add water to just cover the meat and salt to taste. Cover and simmer gently until the meat is tender, about 1 1/2 - 2 hours. (Displace the lid a little after an hour if there appears to be too much liquid.)
2. Add the pears to the meat together with the sultanas & almonds. Cook for a further 5 minutes or until the pears are soft. Serve with rice.

         ©2007-2017 All rights Reserved.