Recipe: Lamb and Pear Tagine

Dawn.NY (12:40:03 PM) :

LAMB AND PEAR TAGINE
Yield: 6 servings

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 taste

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.)

Add the pears to the meat together with the sultanas & almonds. Cook for a further 5 minutes or until the pears are soft. Serve with rice.