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Pear and Pomegranate Lamb Tagine

Total Time

Prep: 20 min. Cook: 6 hours

Makes

4 servings

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
Pear and Pomegranate Lamb Tagine Recipe photo by Taste of Home

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

  1. 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; add to slow cooker.
  2. Cook, covered, on low for 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.
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.

Nutrition Facts

1/2 lamb shank with 1 cup shallot mixture: 438 calories, 13g fat (5g saturated fat), 99mg cholesterol, 680mg sodium, 52g carbohydrate (28g sugars, 5g fiber), 31g protein.

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