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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.




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How would you rate this recipe?
  • Bobin
    27 SEP, 2012
    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.

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