Use a tagine, a heavy saucepan or Dutch oven for this fruity little lamb number. Choose from
fresh, firm pears or Granny Smith apples or if you can’t decide, use both!
800-1kg leg or shoulder lamb, cut into chunks
2 tbsp Spice Fusion Ras el Hanout
½ tsp salt
4 tbsp chopped parsley and/or coriander
1 onion, peeled and grated
2 tsp grated ginger
1 onion, finely chopped
45g butter, divided
¼-½ tsp saffron, crushed and dissolved in 2 tbsp hot water
1 cinnamon stick
2-3 pears or green apples
Ground cinnamon and sugar
Mix salt, Ras el Hanout, saffron water, grated onion, 15g of the butter and herbs with the lamb in
a tagine or Dutch oven and set over a very low flame. (Use a diffuser mat if you have one.) Heat
for about 10 minutes, lid off, stirring frequently.
Add 4 tbsp hot water and bring to the boil then lower the heat and simmer for 1½ hours, lid on.
Add more water, if necessary and stir occasionally.
Add chopped onion and continue simmering, covered, for a further hour or until meat is very
tender and the sauce has thickened.
Meanwhile, wash and core the pears or apples, but do not peel them. Slice into quarters or
eights. As you work, keep the cut fruit in a bowl with lemon juice or vinegar added,
so they don’t go brown.
Heat the remaining 30g of butter in a frying pan, add a pinch of ground cinnamon and sugar
until lightly caramelised and tender.
Return the fruit to the tagine and stir well. Cook for another 15 minutes, lid on, until flavours are
well blended. Check seasoning and add more salt and black pepper if needed.
