This is a Moroccan slow-cooked stew called a tagine. Most tagines contain some fruit and are almost invariably made with lamb.
These spices look great, but for the love of Morocco, do NOT serve over rice. If you want to serve over something, use couscous and omit the almonds. - 24 Oct 2004 (Review from Allrecipes USA and Canada)
i added 1TBS of Lemon juice half a cube of cubed chicken stock an extra tsp of cumin and a bay leaf. it tasted alot better. - 13 Jun 2005 (Review from Allrecipes USA and Canada)
Tasty and easy way to serve lamb. I made a few substitutes to accommodate the ingredients I had on hand. I substituted sultana raisins for the golden, and MacIntosh apples for the pears. Rather than add the almonds to the dish I toasted sliced almonds and sprinkled them on top just before serving. I served the lamb over couscous rather than rice and used a side dish of a sweet potato casserole. This was a nice combination of flavors that complimented each other and was rich and flavorful. In addition I used my slow cooker rather than cooking it in the oven. - 03 Dec 2009 (Review from Allrecipes USA and Canada)