Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

Intro. Tagines are Moroccan slow-cooked meat, fruit vegitable dishes
which are almost invariablely made with mutton. Using lamb cuts down
the cooking time, but if you can find good hogget (older than lamb,
younger than mutton, commonly labelled "baking legs" and sold
cheaply) that will do very well.

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 almonds.
Cook for a further 5 minutes or until the pears are soft. Serve with
rice.

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