Pear and Pomegranate Lamb Tagine
Pomegranate, pear and orange go together so well 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
Ingredients
- 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
Directions
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1Place 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; add to slow cooker.
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2Cook, covered, on low until meat is tender, 6-8 hours. 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.
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