Moroccan Beef and Pear Tajine Recipe
Moroccan Beef and Pear Tajine is an amazingly delicious recipe. Try this beef and pear recipe; I am sure you will have a huge fan following for this one!
Ingredients
| Onion | 1 Large, chopped | |
| Shredded fresh ginger root | 1 1⁄2 Teaspoon | |
| Salt | 1 Teaspoon | |
| Freshly ground pepper | 1 Teaspoon | |
| Turmeric | 1⁄8 Teaspoon | |
| Cinnamon stick | 1 | |
| Butter | 1⁄2 Teaspoon | |
| Garlic | 2 Clove (10 gm), minced | |
| Lean beef stew | 2 Pound, cut in 1 1/2 inch cubes | |
| Dried pear halves | 8 | |
| Honey | 1 Tablespoon | |
| Lime juice/Lemon juice | 1 1⁄2 Tablespoon | |
| Chopped pistachios/Toasted almonds | 2 Tablespoon | |
| Chopped cilantro | 1 Tablespoon | |
| Lime wedges/Lemon wedges | 2 |
Directions
In a heavy dutch oven saute onion, ginger, salt, pepper, turmeric, and cinnamon in butter until glazed.
Add garlic and beef and saute a few minutes.
Cover and bake in a 325° oven for 1 1/2 hours.
Cut pears into thirds, add to meat, and bake 30 minutes longer, or until tender.
Add honey and lime juice to pan drippings and heat, scraping up drippings.
Sprinkle with nuts and cilantro and garnish with lime wedges.
Contains about 275 calories per serving.
Veal and Apricot Variation: Substitute 2 pounds veal stew meat or calf for the beef and 16 apricots for the pears, if desired.
Contains about 225 calories per serving.
Lamb and Prune Variation: Substitute 2 pounds lamb stew meat for the beef and 16 prunes for the pears.
Contains about 275 calories per serving.
Add garlic and beef and saute a few minutes.
Cover and bake in a 325° oven for 1 1/2 hours.
Cut pears into thirds, add to meat, and bake 30 minutes longer, or until tender.
Add honey and lime juice to pan drippings and heat, scraping up drippings.
Sprinkle with nuts and cilantro and garnish with lime wedges.
Contains about 275 calories per serving.
Veal and Apricot Variation: Substitute 2 pounds veal stew meat or calf for the beef and 16 apricots for the pears, if desired.
Contains about 225 calories per serving.
Lamb and Prune Variation: Substitute 2 pounds lamb stew meat for the beef and 16 prunes for the pears.
Contains about 275 calories per serving.
Chef
