Tagine of Lamb with Caramelized Baby Onions and Pears

Name: Tagine of Lamb with Caramelized Baby Onions and Pears
Yield: serves 6 to 8
Ingredients: 3 pounds boned shoulder of lamb; 5 tablespoons sunflower or vegetable oil; 1 onion, chopped; Salt and plenty of black pepper; 1/2 teaspoon ground ginger; 1/2 teaspoon ground cinnamon; 1/2 teaspoon saffron threads; 1 pound (about 2 cups) shallots or baby onions; 3 large pears; 1/4 stick (2 tablespoons) butter

December 9, 2011

This is a recipe that is similar to the chicken tagine on page 93, but the result is quite different. The sweetness of the pears goes surprisingly well with the lamb. Choose firm pears; if the fruit is too soft, they tend to collapse during the cooking. Comice and Bosc are good varieties. Use a boned shoulder of lamb or neck fillets, and trim only some—not all—of the fat.

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