Lamb Tagine With Pears

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“Recipes by Clotilde Dusoulier, drawn from the book Chocolate & Zucchini”
2hrs 52mins

Ingredients Nutrition


  1. Heat the olive oil over medium heat in a large heavy pot or Dutch oven. Arrange half the meat in a single layer over the bottom of the pot without crowding. Cook for 4 minutes on each side, until the meat starts to brown. Season with salt, set aside on a plate, and repeat with the remaining pieces of meat.
  2. While the meat is browning, peel and slice the onions. Peel and mince the garlic. Once all the meat is browned and set aside, combine the onions, garlic, and 1 tablespoon water in the pot. Cook over medium heat for 10 minutes, until softened, stirring regularly. Add the meat, sprinkle with the spices (from saffron to ground chile powder), stir, and cook for 2 minutes, until fragrant. Pour in hot water halfway up the meat. Bring to a simmer, cover, and lower the heat to medium-low. Cook for 2 hours, stirring every once in a while, until the meat is very tender.
  3. While the meat is simmering, toast the almonds in a large dry skillet until golden and fragrant, and set aside. In the same skillet, melt the butter over medium heat until it starts to sizzle. Add the quartered pears and toss gently to coat. Lower the heat to medium-low, cover, and cook for 12 minutes, until the pears are cooked through and slightly translucent. Keep warm.
  4. Remove the lid from the pot, turn the heat up to medium-high, and cook uncovered for 10 to 15 minutes, stirring regularly, until the sauce is thick enough to cling to the meat. Taste the sauce and adjust the seasoning. Transfer the meat and seasoning to a serving dish. Surround with the pears, sprinkle with toasted almonds, and serve with couscous, if desired. (The tagine, almonds, and pears can be prepared up to a day ahead. Cover and refrigerate the pears separately, and reheat over gentle heat before serving. Keep the almonds in an airtight container at room temperature).

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