Lamb and Pear Tagine

• 2 large onions peeled, sliced
• 2 pounds lamb leg or shoulder, cubed
• 4 each pears peeled, cored, chunked
• 1/2 cup golden raisins sultanas
• 1/2 cup almonds slivered
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon coriander ground
• 1 teaspoon ginger ground
• 1 teaspoon cinnamon
• 1 teaspoon black pepper

1. In a large saucepan gently fry the onion in the olive oil until soft, add the spices.
2. Add water to just cover the meat and salt to taste.
3. Cover and simmer gently until the meat is tender, about 1 1/2 to 2 hours.
4. Add the pears to the meat together with the sultanas and almonds.
5. Cook for a further 5 minutes or until the pears are soft.
6. Serve with rice.

onions, lamb, golden raisins, almonds slivered, olive oil, cumin, coriander ground, ginger ground, cinnamon, black pepper

Taken from recipeland.com/recipe/v/lamb-pear-tagine-40689 (may not work)