Lamb Stew with Pears
Description
A wonderfully surprising and flavoursome dish. You'll delight in the rich sauce and the melting meat.
Ingredients
At a glance
Difficulty
Moderate
Course
Main Courses
Serves
4
- Lamb shoulder or any piece of lamb
- 1kg ripe pears
- 3 garlic cloves
- 500g shallots
- 1 teaspoon veal (or beef) stock
- 1 teaspoon fresh ginger (or ground ginger)
- 1 cinnamon stick
- 1 teaspoon ground cinnamon
- 1 saffron dose
- 1 teaspoon ground cumin
- 2 cayenne chillies
- 2 pinches of ras-al-hanout (couscous spice mix)
- 1 vanilla pod
- 4tbsp olive oil
- Salt and pepper
Methods/steps
Chop shallots. In a large pan, brown the lamb in 2tbsp olive oil, with 1 or 2 shallots.
Add the spices, salt and pepper.
Add garlic cloves cut in 4 and the vanilla pod, slit open.
Pour the stock diluted in a large glass of water.
Preheat the oven on 150°C.
Allow simmering on a very slow heat for 2 hours, then put in the oven for 30 minutes, to candy the meat.
Slice the remaining shallots. Fry them in 2tbsp olive oil.
Cut (unpeeled) pears in 4 pieces.
Arrange the pieces of lamb in a casserole dish. Cover with shallots. Add the pears.
Filter the cooking juice and pour it on the pears.
Bake on 170°C for 45 minutes (or over a slow heat).
Serve hot with couscous or rice.
Add the spices, salt and pepper.
Add garlic cloves cut in 4 and the vanilla pod, slit open.
Pour the stock diluted in a large glass of water.
Preheat the oven on 150°C.
Allow simmering on a very slow heat for 2 hours, then put in the oven for 30 minutes, to candy the meat.
Slice the remaining shallots. Fry them in 2tbsp olive oil.
Cut (unpeeled) pears in 4 pieces.
Arrange the pieces of lamb in a casserole dish. Cover with shallots. Add the pears.
Filter the cooking juice and pour it on the pears.
Bake on 170°C for 45 minutes (or over a slow heat).
Serve hot with couscous or rice.
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