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Lamb & Pear Tagine.

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      Title: LAMB & PEAR TAGINE.
 Categories: Main dish, Meats, Lamb, Moroccan
      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 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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