Lamb & Pear Tagine

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2 tablespoons canola oil

2 tablespoons butter

1 large sweet onion, coarsely grated on a box grater

2 pounds boneless lamb shoulder, cut into 1-inch pieces

2 teaspoons minced fresh ginger

2 garlic cloves, minced

Pinch of saffron threads

2 teaspoons ground cumin

1 teaspoon ground ginger

1 1/2 teaspoons paprika

2 teaspoons ground coriander

1 cinnamon stick

2 whole cloves

1/4 teaspoon cayenne

1 teaspoon ground black pepper

Salt to taste

4 cups vegetable stock

3 tablespoons honey

3 just-ripe Bosc or Anjou pears, peeled, cored and cut into a large dice

1/2 cup toasted slivered almonds

The Couscous

1 cup couscous grains

1 cup water


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