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Pear and Pomegranate Lamb Tagine

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Total Time:Prep: 20 min. Cook: 6 hours

By Taste Of Home Editorial Team

Recipe by Arlene Erlbach, Morton Grove, Illinois

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 27, 2023

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

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.
TEST KITCHEN APPROVED

Pear and Pomegranate Lamb Tagine

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Yield:4 servings
Prep:20 min
Cook:6 hours
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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
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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 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.

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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