{"id":458,"date":"2011-06-25T16:53:25","date_gmt":"2011-06-25T20:53:25","guid":{"rendered":"http:\/\/recettes.carlrobitaille.org\/?p=458"},"modified":"2011-06-26T12:44:10","modified_gmt":"2011-06-26T16:44:10","slug":"tagine-dagneau-et-poires","status":"publish","type":"post","link":"https:\/\/recettes.carlrobitaille.org\/?p=458","title":{"rendered":"Tagine d&#8217;agneau et poires"},"content":{"rendered":"<p><strong>Source: <\/strong> <a href=\"http:\/\/www.foodnetwork.ca\/recipes\/Main\/Fruit\/recipe.html?dishid=6066\">foodnetwork.ca: Christine Cushing Live: Lamb and Pear Tagine<\/a><\/p>\n<p><strong>Notes: <\/strong>To add to the Moroccan feel, serve this tagine with couscous and preserved lemons.<\/p>\n<p><strong>Yield:<\/strong> 4<\/p>\n<p><strong>Ingredients<\/strong><\/p>\n<ul>\n<li> 1 teaspoon cumin seeds, toasted  (5 ml)<\/li>\n<li> 1 1\/2 teaspoons coriander seeds, toasted (7 ml)<\/li>\n<li> 4  allspice berries, toasted<\/li>\n<li> <del>1\/4 teaspoon ajowan, toasted, optional only (1 ml)<\/del><\/li>\n<li> 2  cardamom pods, toasted<\/li>\n<li> 2 tablespoons olive oil (30 ml)<\/li>\n<li> 4  lamb shanks, left whole (each shank about 1 pound\/454grams)<\/li>\n<li> Coarse salt and freshly cracked black pepper, to taste<\/li>\n<li> 1  cinnamon stick<\/li>\n<li> 1  fresh chile, chopped or red chile flakes, to taste<\/li>\n<li> 1  bay leaf<\/li>\n<li> 2 cloves garlic, chopped<\/li>\n<li> 1 tablespoon chopped ginger (15 ml)<\/li>\n<li> Zest of 1 lemon<\/li>\n<li> 2  Bosc pears, cut in quarters, peeled and cored<\/li>\n<li> handful large green olives, Spanish olives or Moroccan olives<\/li>\n<li> 1  large onion, sliced or diced<\/li>\n<li> 1 1\/2 tablespoons tomato paste (22 ml)<\/li>\n<li> 1\/3 cup golden raisins (75 ml)<\/li>\n<li> 1 cup red wine (250 ml)<\/li>\n<li> 2 1\/2 cups chicken stock (625 ml)<\/li>\n<li> 1\/2 cup of pear juice  (125 ml)(ou jus pommes et poires)<\/li>\n<li> <del>2 tablespoons chopped flat leaf parsley (30 ml)<\/del><\/li>\n<li> 1 bunch baby carrots, peeled with about 1-iinch of the tops left on<\/li>\n<\/ul>\n<p><strong>Directions<\/strong><\/p>\n<ol>\n<li>Preheat oven to 350 degrees F.<\/li>\n<li>Over medium heat, toast the cumin, coriander, allspice, <del>ajowan<\/del> and cardamom pods in a cast iron fry pan until fragrant, about 5  minutes. Grind the spices in a spice grinder or mortar and pestle.<\/li>\n<li>Heat olive oil in a large Dutch oven over high heat. Season the  lamb shanks with salt and pepper. Brown the shanks on all sides in Dutch  oven, about 10 minutes. Transfer shanks to a plate.<\/li>\n<li>Lower heat to medium high and add the onions. Saut\u00e9 onions until  soft and golden, about 8 to 10 minutes.<\/li>\n<li>Add the ground spices, cinnamon  stick, chile and cook for another minute.<\/li>\n<li>Add garlic, ginger, lemon  zest and bay leaf. Saut\u00e9 for 2 to 3 minutes more.<\/li>\n<li>Add tomato paste and  let cook for another 2 minutes.<\/li>\n<li>Add wine and bring to a boil. Let reduce, about 5 minutes.<\/li>\n<li>Add  the stock and pear juice and bring to a boil.\u00a0 Add the lamb shanks and  raisins. Cover and cook in oven for 1 hour.<\/li>\n<li>Add pears and olives.<\/li>\n<li>When  the meat is starting to get soft and tender, another <del>45<\/del> (30) minutes more,  add baby carrots. The baby carrots need about <del>15<\/del> (30) minutes of cooking  time. Cover and cook until lamb is tender and almost falling off the  bone.  The tagine will cook for about 2 hours of cooking time all  together. Season the lamb with salt and pepper and <del>finish dish with  parsley<\/del>. Serve with couscous.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Source: foodnetwork.ca: Christine Cushing Live: Lamb and Pear Tagine Notes: To add to the Moroccan feel, serve this tagine with couscous and preserved lemons. Yield: 4 Ingredients 1 teaspoon cumin seeds, toasted (5 ml) 1 1\/2 teaspoons coriander seeds, toasted &hellip; <a href=\"https:\/\/recettes.carlrobitaille.org\/?p=458\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[37],"tags":[],"class_list":["post-458","post","type-post","status-publish","format-standard","hentry","category-agneau"],"_links":{"self":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts\/458","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=458"}],"version-history":[{"count":4,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts\/458\/revisions"}],"predecessor-version":[{"id":497,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts\/458\/revisions\/497"}],"wp:attachment":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=458"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=458"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=458"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}