Sweet pears make an unexpectedly delicious foil for tender braised lamb shoulder in this stew-like dish. A trio of spices -- ginger, cinnamon, and saffron -- impart a wonderful aroma as the tagine simmers.
I used leg-of-lamb instead of shoulder, not sure if there is much of a difference. I also did not use saffron because I didn't have it and did not feel like splurging on a bottle (saffron is like the caviar among spices).
Anyway the dish came out good. I liked the pears with it but my husband thought the sweetness was too much. I used Asian pears.