Ingredients

• http://www.astray.com/recipes/?show=Lamb%20%26%20pear%20tagine
• Adapted for crock pot
• 2 large Onions, peeled & sliced
• 2.5 pounds lamb, leg or shoulder cut into 4cm cubes.
• 4 Pears, peeled cored & cut into 2cm chunks
• 1/2 cup Sultanas
• 1/2 cup Slivered almonds
• 1 tablespoon Olive oil
• 1 teaspoon Cumin
• 1 teaspoon Ground coriander
• 1 teaspoon Ground ginger
• 1 teaspoon Cinnamon
• 1 teaspoon Black pepper
• Water, to cover the meat
• Salt, to tast
• 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 pan gently fry the onion in the olive oil until soft,
• add the meat to the pan and cook until it changes color. Move from pan
• to crock pot
• too much liquid.) 3 hours was too short. 7 hours was good. I'd
• imagine a middle value would work.
• 3. Add the pears to the meat together with the sultanas & almonds at
• least 30 minutes before service.
• Serve with rice, or crusty bread.