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Moroccan Beef and Pear Tagine

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2/3 cup honey

1/4 cup lemon, juiced

2 firm pears, cores removed, cut into wedges

1/2 cup dried dates

1 teaspoon ground cinnamon

1 teaspoon ground allspice

2 tablespoons olive oil

2 lbs stew meat

1 red onions, finely chopped

2 tablespoons garlic-ginger paste

5 oz can Harissa du cap Bon

2 tablespoons butter

Combine and boil 1 1/2 cups cold water, honey, 1/4 cup lemon juice, pears, dates cinnamon and allspice in a saucepan over medium-high heat. Then reduce heat to medium and simmer for 25 minutes or until the pears are tender. Allow to cool. Drain, reserving liquid. Set pears aside. Preheat oven to 350. Heat 1 tablespoon oil in a heavy-based saucepan over high heat. Cook steak until browned, adding more oil as required. Then set the meat aside on a separate plate. Reduce heat to medium and add onion to the pan. Cook, stirring, for 5 minutes or until soft then add garlic and ginger paste and the Harissa. Cook for about 1 minute while stirring. Add the stew meat to pan with pear syrup. Transfer to the tagine. Cover with a lid. Place in oven and cook for 1 hour. Meanwhile, heat butter in a non-stick frying pan over medium-low heat and add pears and cook until golden. Remove tagine from oven and stir in pears and cook for 25 minutes or until steak is tender. Serve on couscous or a bed of arugula salad.

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