Moroccan Lamb And Baked Pear Tagine | Impress The Guests At Your Next Dinner Party!

*Moroccan Lamb and Baked Pear Tagine*

Looking for a unique dinner recipe? Impress with this beautifully spiced lamb filling that blends savory aromatics, toasted pine nuts, and pomegranate molasses into a cozy bed of couscous and baked pear. It’s not only delicious, it’s also the perfect visually stunning dish to serve at upcoming holiday gatherings!

*Ingredients:*

_For the pear stuffing:_
– 10 ½ oz ground lamb
– 2 tomatoes, quartered
– 1 bunch fresh cilantro
– 1 shallot
– ⅔ cup pine nuts
– ¼ tsp ground black pepper
– ¼ tsp ground white pepper
– ¼ tsp ground cinnamon
– ⅓ cup pomegranate syrup
– 3 ripe pears

_For the couscous:_
– 1 zucchini, sliced
– 1 butternut squash, sliced
– 2 bell peppers, sliced
– 3½ tbsp olive oil
– 1¼ cups couscous
– 1 tsp ras el hanout spice blend
– pinch of saffron
– 1 bunch fresh parsley, chopped
– ½ bunch mint, chopped

⏱️Total Time: 2 hr

*1. Prepare the lamb filling*
In a food processor or meat grinder, coarsely mix the ground lamb, pine nuts, shallots, and tomatoes together. Add in the pomegranate syrup, black and white pepper, and cinnamon, and mix until well combined.

*2. Prepare the stuffed pears*
Peel and cut the pears in half. Scoop the core and fruit out of the pear, then generously fill the cavity with the lamb mixture.

*3. Prepare the couscous*
In a tagine or Dutch oven with a lid, heat the olive oil over medium heat and sauté the diced zucchini, butternut squash, and bell peppers until soft. Add in the couscous and toast for about 1 minute, then add in the ras el hanout spice mixture, water, saffron, parsley, and mint. Mix gently until the couscous has absorbed all the water and softened.

*4. Assemble and bake*
Preheat the oven to 350°F. Even out the top of the couscous and arrange the sliced vegetable strips in alternating colors around the edge of the tagine. Place the stuffed pears in the center of the couscous bed. Drizzle with a little extra olive oil, cover the pot with the lid, and bake for 45 minutes.

*5. Serve and enjoy!*
Serve with a garnish of pomegranate compote and fresh lemon wedges on the side.

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