MOROCCO ~ Lamb and Pear Tajine

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Tajine dishes are slow cooked at low temp, resulting in tender, fall-off-the-bone meat with aromatic vegetables and sauce. More: http://en.wikipedia.org/wiki/Tajine

MOROCCAN LAMB AND PEAR TAJINE
Serves 6

2 large onions, sliced
1 kg lean lamb, leg or shoulder, cut into 4cm cubes
4 pears, peeled, cored and cut into 4cm chunks
1/2 cup sultanas {golden raisins}
1/2 cup slivered almonds
1 tablespoon olive oil
1 teaspoon cumin
1 teaspoon ground coriander
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon black pepper
Water, to cover the meat
Salt, to taste

In a large saucepan, gently fry onion in olive oil until soft. Add 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 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 pears to the meat, together with sultanas & almonds. Cook another 5 minutes, or until pears are soft. Serve with rice.

Source: S's recipe collection