Categories: Lamb, Moroccan 
      Yield: 6 servings 
  
      2 lg Onions, peeled & sliced             1 ts Cumin 
      1 kg Lean lamb, leg or shoulder          1 ts Ground coriander 
           -cut into 4cm cubes.                1 ts Ground ginger 
      4    Pears, peeled cored & cut           1 ts Cinnamon 
           -into 4cm chunks                    1 ts Black pepper 
    1/2 c  Sultanas                                 Water, to cover the meat 
    1/2 c  Silvered almonds                         Salt, to tast 
      1 tb Olive oil                       
  
  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.