About This Dish
From the orchards of the Middle Atlas mountains comes this elegant tagine pairing tender lamb with sweet, firm pears. The mountainous climate produces exceptionally sweet pears that hold their shape during braising, creating a beautiful contrast of textures. The pears are glazed with honey and cinnamon until they take on a deep amber color. This is a celebratory dish in Azrou and Ifrane, typically prepared for Eid al-Adha or when families gather for special occasions. The Middle Atlas region is known for some of Morocco's most fruit-forward cooking.
Ingredients
- 800 g Lamb shoulder, cubed
- 4 Firm pears, peeled and halved
- 1 large Onion, grated
- 3 tbsp Honey
- 2 tsp Ground cinnamon
- 1/4 tsp Saffron threads
- 1 tsp Ground ginger
- 2 tbsp Butter
- 2 tbsp Olive oil
- 50 g Toasted almonds
- to taste Salt and pepper
- 1 cup Water
Instructions
- 1
Season lamb with salt, pepper, ginger, saffron, and 1 teaspoon cinnamon.
- 2
Brown lamb in olive oil and butter. Add grated onion and cook 5 minutes.
- 3
Add water, cover, and simmer on low for 1.5 hours until lamb is tender.
- 4
Place pear halves in the tagine. Drizzle with honey and remaining cinnamon.
- 5
Cook covered for 15 minutes until pears are tender but still hold their shape.
- 6
Serve topped with toasted almonds.
Tips & Tricks
- Choose Bosc or Anjou pears — they hold up best to cooking.
- Add pears at the end to prevent them from disintegrating.
- A small splash of orange blossom water adds a wonderful floral note.