- 2/3 cup honey
- 1 large lemon, juiced
- 2 firm pears, cores removed, cut into thick wedges
- 1 teaspoon ground cinnamon
- 1 teaspoon ground allspice
- 2 tablespoons olive oil
- 2kg chuck steak, cut into 3cm cubes
- 2 brown onions, finely chopped
- 2 garlic cloves, crushed
- 3cm piece fresh ginger, peeled, grated
- 3 to 4 tablespoons Moroccan Spice Blend
- 20g butter
Place 1½ cups cold water, honey, ¼ cup lemon juice, pears, cinnamon and allspice in a saucepan over medium-high heat. Bring to the boil. Reduce heat to medium. Simmer, uncovered, for 25 minutes or until pears are tender. Allow to cool. Drain, reserving liquid. Set pears aside.
Preheat oven to 180°C. Heat 1 tablespoon oil in a heavy-based saucepan over high heat. Cook steak, in batches, for 3 minutes or until browned, adding more oil as required. Transfer to a large plate.
Reduce heat to medium. Add onion to pan. Cook, stirring, for 5 minutes or until soft. Add garlic, ginger and spice blend. Cook, stirring, for 1 minute. Return steak to pan with 1 1/3 cups reserved pear syrup. Bring to the boil. Transfer tagine to an ovenproof casserole dish. Cover with a lid. Place in oven and cook for 1½ hours.
Meanwhile, heat butter in a non-stick frying pan over medium-low heat. Add pears. Cook for 2 to 3 minutes each side or until golden. Remove tagine from oven and stir in pears. Return to oven and cook, uncovered, for 25 minutes or until steak is tender. Serve with pumpkin and chickpea salad and Moroccan bread (see related recipes).