Moroccan Lamb Tagine
This Moroccan tagine braises pieces of spiced lamb and onions until tender. The dish is sweetened with fresh pears and raisins.
olive oil
1
tablespoon
onions, peeled and sliced into rings
2
large
lamb meat, cut into 1 1/2 inch cubes
2
pounds
ground cumin
1
teaspoon
ground coriander seed
1
teaspoon
ground ginger
1
teaspoon
ground cinnamon
1
teaspoon
salt to taste
ground black pepper
1
teaspoon
pears - peeled, cored and cut into 1 1/2 inch chunks
4
golden raisins
½
cup
blanched slivered almonds
½
cup
 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.
  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.
  Add pears, golden raisins, and almonds to the stew; cook for another 5 minutes or so, until the pears are soft.
