Lamb and Pear Tagine



INGREDIENTS:

2 lg onions, peeled & sliced

1 kg Lean lamb, leg or shoulder cut into 4cm cubes.

4 Pears, peeled cored & cut into 4cm chunks

1/2 c  Sultanas

1/2 c  Silvered almonds

1 tb olive oil

1 ts Cumin

1 ts Ground coriander

1 ts Ground ginger

1 ts cinnamon

1 ts Black pepper

Water, to cover the meat

Salt, to tast

DIRECTIONS:

1. In a large saucepan gently fry the onion in the olive oil
until soft, add the meat to the pan and cook until it changes
color, then add the spices. Add water to just cover the meat
and salt to taste. Cover and simmer gently until the meat is
tender, about 1 1/2 - 2 hours. (Displace the lid a little
after an hour if there appears to be too much liquid.)
  
2. Add the pears to the meat together with the sultanas and
almonds. Cook for a further 5 minutes or until the pears are
soft. Serve with rice.



Lamb and Pear Tagine