📝 About This Recipe
Transport your senses to the bustling medinas of Marrakesh with this exquisite balance of savory and sweet. This traditional Moroccan tagine features succulent, grass-fed lamb shoulder slow-cooked until it melts off the bone, paired with the delicate floral sweetness of Bosc pears. Infused with a fragrant blend of ginger, saffron, and cinnamon, this dish represents the pinnacle of Maghrebi 'Mrouzia' style cooking where fruit and meat harmonize beautifully.
🥗 Ingredients
The Lamb and Marinade
- 2 lbs Lamb shoulder (boneless, cut into 1.5-inch cubes)
- 2 large Yellow onion (grated or very finely minced)
- 4 cloves Garlic (pressed or minced)
- 1 teaspoon Ginger powder
- 1/2 teaspoon Turmeric
- 1 pinch Saffron threads (crushed and soaked in 2 tbsp warm water)
- 3 tablespoons Olive oil (extra virgin)
The Pear Glaze
- 3 pieces Bosc pears (firm, peeled, halved, and cored)
- 2 pieces Cinnamon sticks
- 1 teaspoon Ground cinnamon
- 3 tablespoons Honey (preferably orange blossom honey)
- 1 tablespoon Butter (unsalted)
Garnish and Finishing
- 1/2 cup Blanched almonds (fried in a little oil until golden)
- 2 tablespoons Fresh cilantro (chopped)
- to taste Salt and Black Pepper
👨🍳 Instructions
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1
In a large bowl, toss the lamb cubes with the grated onion, minced garlic, ginger, turmeric, salt, pepper, and 2 tablespoons of olive oil. Let marinate for at least 30 minutes, or overnight in the fridge for deeper flavor.
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2
Heat the remaining tablespoon of olive oil in a heavy-based tagine or a Dutch oven over medium heat.
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3
Add the lamb and its marinade to the pot. Brown the meat slightly for 5-8 minutes, stirring occasionally to ensure the onions soften without burning.
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4
Pour in the saffron-infused water and enough additional water (about 2 cups) to almost cover the meat. Add the cinnamon sticks.
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5
Bring to a gentle simmer, then reduce the heat to low. Cover tightly and cook for 1 hour and 45 minutes, or until the lamb is very tender and the sauce has reduced to a thick, jammy consistency.
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6
While the lamb is simmering, prepare the pears. Place the pear halves in a small skillet with the butter, honey, ground cinnamon, and a splash of the lamb cooking liquid.
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7
Simmer the pears over medium-low heat for about 10-15 minutes, turning them occasionally, until they are tender and coated in a dark, glossy syrup.
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8
Once the lamb is tender, taste the sauce. If it is too thin, remove the lid and increase the heat for a few minutes to reduce it further.
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9
Gently place the glazed pear halves on top of the lamb in the tagine. Pour any remaining honey syrup from the pear skillet over the meat.
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10
Cover and cook for an additional 5-10 minutes to allow the flavors to meld together perfectly.
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11
In a small pan, fry the blanched almonds in a teaspoon of oil until they are golden brown and fragrant.
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12
Garnish the tagine with the toasted almonds and freshly chopped cilantro before serving directly from the pot.
💡 Chef's Tips
Always use lamb shoulder rather than leg; the higher fat content ensures the meat stays moist during the long braise. If you don't have a clay tagine, a heavy cast-iron Dutch oven is the best substitute as it retains heat evenly. Don't rush the onion reduction; the 't'faya' (onion sauce) should be thick and dark to provide the authentic savory base. Use firm Bosc or Anjou pears; softer varieties like Bartlett will fall apart during the glazing process. If the dish feels too sweet, a tiny squeeze of lemon juice at the end can brighten the entire flavor profile.
🍽️ Serving Suggestions
Serve with fluffy steamed couscous to soak up the aromatic, honeyed sauce. A side of Moroccan 'Khobz' (crusty round bread) is essential for scooping up the tender meat. Pair with a crisp Moroccan carrot and orange salad to provide a refreshing acidic contrast. Serve with a hot glass of fresh mint tea after the meal to aid digestion. A dollop of plain Greek yogurt on the side can help balance the rich spices for those who prefer a creamier finish.