Lamb Tajin, With Seckel Pears

• 3 pounds lamb shoulder, cut into 1 1/2-inch pieces
• Coarse salt to taste
• Pinch saffron
• 1 scant teaspoon ground ginger
• 1 scant teaspoon freshly ground black pepper
• Pinch cayenne
• 1/4 cup grated onion, drained
• 2 or 3 tablespoons unsalted butter
• 2 to 3 tablespoons chopped parsley or fresh coriander
• 1 1/4 cups minced onion
• 1 pound seckel pears
• Juice of 1/2 lemon
• Cinnamon
• Granulated sugar

1. Trim the lamb of excess fat.
2. Mix salt, spices, grated onion, butter and herbs with the lamb in a heavy casserole.
3. Toss together over low heat to release the aromas of the spices, but do not brown the meat.
4. Pour in about two cups water and bring to a boil.
5. Lower the heat and simmer, covered, for one-and-a-half hours, adding water if necessary and turning the meat occasionally in the sauce.
6. After one hour, add the minced onion, and continue simmering over gentle heat for another 45 minutes, or until the meat is very tender and the sauce has become thick.
7. Meanwhile, peel, core and quarter the pears.
8. As you do this, put the slices into a little water with the lemon juice to stop them from turning brown.
9. Rinse and poach in mildly sugared water to cover.
10. Remove and let drain.
11. Preheat oven to 375 degrees.
12. Turn lamb into a serving dish.
13. Arrange the pear pieces attractively among the lamb and dust lightly with cinnamon and sugar.
14. Swirl the sauce in the casserole and taste for seasonings (the taste of ginger and pepper should just come through).
15. Pour the sauce over and bake 15 minutes on the upper shelf of the preheated oven to glaze.
16. Serve hot, directly from the baking dish.

lamb shoulder, salt, saffron, ground ginger, freshly ground black pepper, cayenne, onion, unsalted butter, parsley, onion, pears, lemon, cinnamon, sugar

Taken from cooking.nytimes.com/recipes/2573 (may not work)