Go Back
–+ servings
Pear and Pomegranate Lamb Tagine

Hearty Pear and Pomegranate Lamb Tagine for Cozy Nights

This Pear and Pomegranate Lamb Tagine blends tender lamb shanks with sweet pears and tart pomegranate, perfect for cozy nights.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Moroccan
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Lamb Base
  • 4 pieces Lamb Shanks This rich protein source ensures the dish has a deep, flavorful profile.
  • 2 pieces Shallots Milder than onions, they add a gentle sweetness.
For the Fruitiness
  • 2 pieces Pears Their natural sweetness adds moisture to the dish.
  • 1 cup Pomegranate Juice Enhances the sauce's depth.
For the Flavor Boost
  • 1/4 cup Orange Juice Adds a zesty brightness.
  • 2 tablespoons Honey A touch of sweetness to balance spices.
  • 1 teaspoon Ground Cinnamon Infuses warmth.
  • 1 teaspoon Ground Cardamom Brings a floral note.
Seasoning Essentials
  • 1 teaspoon Salt Enhances the overall flavor.
  • 1 teaspoon Ground Allspice Adds complexity to the profile.
For Garnish
  • 1/2 cup Pomegranate Seeds Adds a delightful crunch.
  • 1/4 cup Fresh Parsley Brightens and freshens the dish.
For Serving
  • 2 cups Couscous A fluffy base that soaks up all the delicious flavors.

Equipment

  • Slow Cooker

Method
 

Step-by-Step Instructions for Pear and Pomegranate Lamb Tagine
  1. Prepare the Lamb: Place the lamb shanks in the slow cooker. Optionally, sear in a skillet with oil for about 5 minutes until browned, then transfer to the slow cooker.
  2. Add Vegetables: Chop the pears into bite-sized pieces and slice the shallots. Layer over the lamb in the slow cooker.
  3. Mix the Spices: In a bowl, combine orange juice, pomegranate juice, honey, cinnamon, allspice, and cardamom. Stir and pour over ingredients in the slow cooker.
  4. Slow Cook the Dish: Cover and set slow cooker to low temperature. Cook for 6 to 8 hours until tender.
  5. Plate the Lamb: Transfer the lamb to a warm serving platter. Use a slotted spoon to serve the vegetables alongside.
  6. Finish the Sauce: Pour remaining juices into a saucepan, simmer for 5 minutes to reduce, then drizzle over the lamb.
  7. Garnish and Serve: Garnish with pomegranate seeds and parsley. Serve over couscous or alongside crusty bread.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 55gProtein: 30gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 20gVitamin A: 800IUVitamin C: 10mgCalcium: 50mgIron: 3mg

Notes

Searing the lamb boosts flavor. Check tenderness after 6 hours. Layer ingredients for even cooking. Garnish generously for color and freshness.

Tried this recipe?

Let us know how it was!