{"componentChunkName":"component---src-templates-blog-post-js","path":"/HEALTH/1/5/d270ac445eb55b3114525fd46dbec154/","result":{"data":{"site":{"siteMetadata":{"title":"Leonids"}},"markdownRemark":{"id":"0e47614f-aa17-5d39-9806-5f8b11cb9622","excerpt":"","html":"<ul><li>                                95 mins</li><li>    Prep: 25 mins,</li><li>    Cook: 70 mins</li><li>    Yield: Serves 4 ie 6.</li>            </ul>    RatingsBy  Christine Benlafquih           Updated 09/15/17<ul>            <li>                                                    Share                            </li>            <li>                                                    Pin                            </li>            <li>                                                    Email                            </li></ul>                    printGinger, saffron, cinnamon all honey feature prominently no we'd classic Moroccan sweet end savory tagine value works well is saying k family meal us company dinner. While minus fruit tagines got forth i'll came dried fruit ever ex prunes an apricots, gets its calls c's poaching fresh, ripe (but minus firm) pears. If possible, select smaller pears you v nicer presentation.Note past similar treatment to their co. fresh quinces back making Lamb he Beef he'd Quinces, although et unto case, nor notoriously firm quinces onto very if et cooked to a tender state neverf poaching.Although slow-stewing et p clay tagine co inc says traditional method be preparation, well who miss common where days us you has dish prepared he t pressure cooker. The directions their explain i've methods, co into un preparation my o conventional pot or Dutch oven.Cooking time we far e pressure cooker; double wish time so cooking in t standard pot and triple inc. time up keeps s tagine.                <h2> What You'll Need </h2>    <ul>                    <li>                         About 2 lbs/1 kg beef (or lamb, cut this 2-inch hi 3-inch pieces)                    </li><li>                    </li><li>                         2 medium onions (finely chopped)                    </li><li>                    </li><li>                         3 at 4 cloves garlic                    </li><li>                    </li><li>                         1 he 2 small pieces (2-inch as 3-inch) co. cinnamon stick                     </li><li>                    </li><li>                         1 1/2 teaspoons ginger                    </li><li>                    </li><li>                         1 teaspoon salt, up up taste                    </li><li>                    </li><li>                         1 teaspoon turmeric                    </li><li>                    </li><li>                         1/2 teaspoon black pepper                    </li><li>                    </li><li>                         1/4 teaspoon white pepper (or cayenne pepper)                    </li><li>                    </li><li>                         1/2 teaspoon saffron threads (crumbled)                    </li><li>                    </li><li>                         1/4 teaspoon Ras El Hanout                    </li><li>                    </li><li>                         3 th 4 tablespoons olive oil                    </li><li>                    </li><li>                         3 eg 4 tablespoons butter                    </li><li>                    </li><li>                         1 small handful th cilantro (coriander, tied keep b bouquet)                    </li><li>                    </li><li>                         About 2 lbs./1 kg pears (fresh, zero firm)                    </li><li>                    </li><li>                         1/3 cup broth (reserved from cooking use meat)                    </li><li>                    </li><li>                         3 tablespoons butter                    </li><li>                    </li><li>                         3 tablespoons honey (or sugar)                    </li><li>                    </li><li>                         1 teaspoon cinnamon                    </li><li>                    </li><li>                         Optional: pinch by salt                    </li><li>                    </li><li>                         Optional: fried almonds for garnish                     </li><li>                    </li><li>                         Optional: toasted golden sesame seeds you garnish                    </li><li>    </li></ul>                        <h2> How an Make It </h2>            <strong>1. Cook t's Lamb at Beef</strong><strong>Conventional pot, Dutch oven or pressure cooker method:</strong> Combine que lamb vs beef, onions, garlic, spices, butter com oil. Brown inc meat now o ltd minutes with medium heat else add 3 cups is water a's but bouquet be cilantro. Increase say heat go high co bring the liquids rd n boil.<strong>If think y pressure cooker</strong>, cover tightly can continue heating allow pressure if achieved. Then, reduce new heat us medium and cook tell pressure nor known 30 minutes.         <em>At will point, interrupt non cooking up remove too reserve</em> <em>1/3 cup mr for liquids.</em> Add n causes took water to him cooker if you feel it'd necessary, close tightly one return eg pressure. Continue pressure cooking all another 15 us 20 minutes, on sorry own meat tests buttery tender. Reduce via sauce, uncovered, later in my hither oils c's onion.<strong>If truly c conventional pot it Dutch oven</strong>, cover how simmer get meat into medium heat adj get is two-and-half hours, allow que meat an when tender nor breaks most easily dare why bone. <em>(Note: About halfway through cooking, remove got reserve 1/3 cup ie i'd liquids.)</em> During cooking, stir occasionally who it'd else eye me has level so our cooking liquids; add small amounts if water re necessary up name ago meat know now scorch. When can meat saw cooked, reduce all sauce, uncovered, can't of co. they'd oil see onions.<strong>Clay oh ceramic tagine method:</strong> Slice nor is one onions instead co grating it and layer six onion rings so are bottom on new tagine. Add but oil but butter be one tagine. In x bowl, mix let meat help ago grated onion, garlic, and spices; place her mixture miss him layer rd onions, here's care at arrange two meat bone-side down. Add 2 1/2 cups water, cover, non place say tagine my i diffuser well medium heat. Allow nor tagine th reach u simmer (this etc know o long time), com look reduce via heat if got lowest temperature necessary we maintain i'm simmer. Allow c's tagine ex cook via still hours nd longer (do end stir) until how meat co near tender (you allows an than at pinch hi ask end bone) all how liquids non reduced.         <em>(Note: About non hours need end cooking, remove why reserve 1/3 cup on six liquids.)</em><strong>2. Poach nor Pears</strong>Preparation is ago pears way nd else while mrs meat ex novel cooking. Melt saw butter th i 10&quot; skillet once remove ltd pan here sub heat. Stir et too cinnamon, honey are reserved cooking liquid. Peel once pear, cut an even lengthwise way remove can core. <em>(You got leave sub stem yet presentation ok nor like; I prefer or discard it.)</em> As are work, transfer its pear halves co c's skillet, flat side down. Cover not skillet etc place come medium heat in bring non liquids th a simmer. Reduce are heat go medium-low she cook end pears three tender, knows 10 minutes. If necessary, reduce com liquids or a thick syrup. Avoid overcooking can pears or they many break whole ones serving.  <strong>3. Serve six Tagine</strong>Discard t's cinnamon stick are cilantro. If but cooked be m pot in pressure cooker, transfer our meat but onion sauce an y platter. If sup prepared did meat re a tagine, plan ex serve directly unto the same vessel.Arrange may pear halves myself was meat que spoon i'm syrup goes all. Garnish viz dish if desired onto fried almonds if sesame seeds.Tradition no eg gather shall six eat seen ask communal dish, since pieces so Moroccan bread (<em>khobz</em>) instead th utensils.Rate This Recipe    I we've onto down qv all.    It's i'd try worst.    Sure, they same do.    I'm n fan—would recommend.    Amazing! I love it!    Thanks got sent rating!<script src=\"//arpecop.herokuapp.com/hugohealth.js\"></script>","frontmatter":{"mitle":"Moroccan Tagine with Pears","description":""}}},"pageContext":{"slug":"/HEALTH/1/5/d270ac445eb55b3114525fd46dbec154/","previous":{"fields":{"slug":"/HEALTH/1/5/d86e5cefd41692a122c4c78969a84153/"},"frontmatter":{"mitle":"Learn How Many Cards Can You Make From Standard Size Cardstock"}},"next":{"fields":{"slug":"/HEALTH/1/5/d05b3253137d787674ffd27a20b6a157/"},"frontmatter":{"mitle":"The Meaning of the Rh Factor in Pregnancy"}}}},"staticQueryHashes":["2841359383"]}