Pear and Pomegranate Lamb Tagine
Pomegranate, pear and orange go together elegantly that I decided to use them to prepare a Middle Eastern-themed tagine with lamb. This tastes delicious served over couscous, polenta, or cauliflower mashed with feta cheese. —Arlene Erlbach, Morton Grove, Illinois
Total TimePrep: 20 min. Cook: 6 hours.
- 2-1/2 pounds lamb shanks
- 2 large pears, finely chopped
- 3 cups thinly sliced shallots
- 1/2 cup orange juice, divided
- 1/2 cup pomegranate juice, divided
- 1 tablespoon honey
- 1-1/2 teaspoons ground cinnamon
- 1 teaspoon salt
- 1 teaspoon ground allspice
- 1 teaspoon ground cardamom
- 1/4 cup pomegranate seeds
- 1/4 cup minced fresh parsley
- Cooked couscous, optional
- Place lamb in a 5- or 6-qt. oval slow cooker. Add pears and shallots. Combine 1/4 cup orange juice, 1/4 cup pomegranate juice, honey and seasonings; pour over shallots.
- Cook, covered, on low for 6-8 hours or until meat is tender. Remove lamb to a rimmed serving platter; keep warm. Stir remaining orange and pomegranate juices into cooking liquid; pour over lamb. Sprinkle with pomegranate seeds and parsley. If desired, serve over couscous.
D'Anjou pears are a smart choice, and are usually available from November through late Spring. Fresh-squeezed orange juice (with its pulp) can add an extra-special touch to this recipe.