Moroccan Lamb Tagine

Ingredients

• 1 tablespoon olive oil
• 2 large onions , peeled and sliced into rings
• 2 pounds lamb meat , cut into 1 1/2 inch cubes
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander seed
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• salt to taste
• 1 teaspoon ground black pepper
• 4 pearss - peeled , cored and cut into 1 1/2 inch chunks
• 0.5 cups golden raisins
• 0.5 cups blanched slivered almonds

Instructions

1. 1

   Heat oil in a large pot or Dutch oven over medium heat. Add onion; cook and stir in the oil until soft. Add lamb meat to the pan; fry until just browned on the outside. Season with cumin, coriander, ginger, cinnamon, salt, and pepper. Pour just enough water into the pot to cover the lamb.

2. 2

   Cover the pot; simmer over low heat until lamb is tender and the mixture is stew-like, about 1 ½ to 2 hours. Remove lid a little after an hour if there appears to be too much liquid.

3. 3

   Add pears, golden raisins, and almonds to the stew; cook for another 5 minutes or so, until the pears are soft.