Recipe - Lamb And Pear Tagine

2 lg Onions, peeled & cut or sliced up
1 kg Lean lamb, leg or shoulder
cut into 4cm cubes.
4 Pears, peeled cored & cut
into 4cm chunks
One half cup Sultanas
One half cup Silvered almonds
1 tablespoon Olive oil
1 teaspoon Cumin
1 teaspoon Ground coriander
1 teaspoon Ground ginger
1 teaspoon Cinnamon
1 teaspoon Black pepper
Water, to cover the meat
Salt, to tast

Intro. Tagines are Moroccan slowcooked 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 One half 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini