Instructions: STOVETOP: In a large saucepan gently fry the onion in the olive oil until soft and sweet (20 mins). Add the meat to the pan and cook until it changes color. Add the spices; stir until warmed and dry. Add the wine and burn it off quickly. Then add cold tap water to just cover the meat. Cover and simmer gently until the meat is tender, about 45 mins.

Uncover. Add the pears to the meat together with the sultanas and almonds

(warmed briefly in a dry skillet). Simmer for another 10 to 15 minutes or until pears are tender but not too soft. Taste and adjust salt and pepper.

If the sauce appears too thin, thicken with arrowroot or potato starch.

Serve on rice with carrots to the side.

MAKES about 3 cups of a mildly spiced fruited stew. MENU PER SERVING:

Ted.Taylor

NOTES : We had it for tonight and its a keeper. Refreshing. Much lighter than youd expect. I think it would easily scale to serve more - careful of cinnamon and the wine-deglazler - and use water "to cover" MENU: stew, mixed rice, carrots

TIPS: "Tagines are Moroccan slow-cooked meat, fruit and vegetable dishes,
which are almost invariably made with mutton. Using lamb cuts down the
cooking time."-Ted "A Keeper! We served with a blend of rice: brown
basmati and long grain white with a little Black Japonica

(Lundberg).-Pat

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