Lamb Tagine With Pears - oil

Method

• Heat the olive oil over medium heat in a large heavy pot or Dutch oven.
• Arrange half the meat in a single layer over the bottom of the pot without crowding.
• Cook for 4 minutes on each side, until the meat starts to brown.
• Season with salt, set aside on a plate, and repeat with the remaining pieces of meat.
• While the meat is browning, peel and slice the onions.
• Peel and mince the garlic.
• Once all the meat is browned and set aside, combine the onions, garlic, and 1 tablespoon water in the pot.
• Cook over medium heat for 10 minutes, until softened, stirring regularly.
• Add the meat, sprinkle with the spices (from saffron to ground chile powder), stir, and cook for 2 minutes, until fragrant.
• Pour in hot water halfway up the meat.
• Bring to a simmer, cover, and lower the heat to medium-low.
• Cook for 2 hours, stirring every once in a while, until the meat is very tender.
• While the meat is simmering, toast the almonds in a large dry skillet until golden and fragrant, and set aside.
• In the same skillet, melt the butter over medium heat until it starts to sizzle.
• Add the quartered pears and toss gently to coat.
• Lower the heat to medium-low, cover, and cook for 12 minutes, until the pears are cooked through and slightly translucent.
• Keep warm.
• Remove the lid from the pot, turn the heat up to medium-high, and cook uncovered for 10 to 15 minutes, stirring regularly, until the sauce is thick enough to cling to the meat.
• Taste the sauce and adjust the seasoning.
• Transfer the meat and seasoning to a serving dish.
• Surround with the pears, sprinkle with toasted almonds, and serve with couscous, if desired.
• (The tagine, almonds, and pears can be prepared up to a day ahead.
• Cover and refrigerate the pears separately, and reheat over gentle heat before serving.
• Keep the almonds in an airtight container at room temperature).