-
1
Heat the olive oil over medium heat in a large heavy pot or Dutch oven.
-
2
Arrange half the meat in a single layer over the bottom of the pot without crowding.
-
3
Cook for 4 minutes on each side, until the meat starts to brown.
-
4
Season with salt, set aside on a plate, and repeat with the remaining pieces of meat.
-
5
While the meat is browning, peel and slice the onions.
-
6
Peel and mince the garlic.
-
7
Once all the meat is browned and set aside, combine the onions, garlic, and 1 tablespoon water in the pot.
-
8
Cook over medium heat for 10 minutes, until softened, stirring regularly.
-
9
Add the meat, sprinkle with the spices (from saffron to ground chile powder), stir, and cook for 2 minutes, until fragrant.
-
10
Pour in hot water halfway up the meat.
-
11
Bring to a simmer, cover, and lower the heat to medium-low.
-
12
Cook for 2 hours, stirring every once in a while, until the meat is very tender.
-
13
While the meat is simmering, toast the almonds in a large dry skillet until golden and fragrant, and set aside.
-
14
In the same skillet, melt the butter over medium heat until it starts to sizzle.
-
15
Add the quartered pears and toss gently to coat.
-
16
Lower the heat to medium-low, cover, and cook for 12 minutes, until the pears are cooked through and slightly translucent.
-
17
Keep warm.
-
18
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.
-
19
Taste the sauce and adjust the seasoning.
-
20
Transfer the meat and seasoning to a serving dish.
-
21
Surround with the pears, sprinkle with toasted almonds, and serve with couscous, if desired.
-
22
(The tagine, almonds, and pears can be prepared up to a day ahead.
-
23
Cover and refrigerate the pears separately, and reheat over gentle heat before serving.
-
24
Keep the almonds in an airtight container at room temperature).
