Name: Lamb and Pear Tagine
Prep time: 15 min
Cook time: 2 h
Ingredients: 1 tablespoon olive oil; 2 large onions, peeled and cut into wedges; 3 cloves garlic, chopped; 1 small mild chilli, chopped; 1 tablespoon fresh ginger, grated; 1kg lamb rump cut into 4cm dice; 1 teaspoon ground coriander; 1 teaspoon ground cumin; 1 teaspoon ground ginger; 1 teaspoon ground cinnamon; Salt to taste; 1 teaspoon ground white pepper; 1 cup vegetable stock; 4 Beurre Bosc Pears, peeled, cored and quartered; 1/2 cup sultanas; Sliced whole almonds; Fresh mint leaves

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Heat the oil in a large deep saucepan over medium heat; add the onion, garlic, chilli and ginger, sauté
until soft
Add the lamb to the saucepan and seal on all sides, cooking in batches to avoid stewing
Then add the seasonings - coriander, cumin, ginger, cinnamon, salt and pepper
Pour in the stock and some water if required so that the meat is just covered. Cover the pot with a lid and simmer slowly over low heat for 1 1/2 hours or until the meat is tender and mixture stew like
Remove the lid and continue to simmer if there appears to be too much liquid
Add the pears and sultanas; continue to cook a further 5 minutes, until pears are soft
Serve beside cooked chickpeas and garnish with sliced almonds and mint leaves sprinkled over the meat. A bowl of Greek yoghurt is delicious on the side

Heat the oil in a large deep saucepan over medium heat; add the onion, garlic, chilli and ginger, sauté
until soft
Add the lamb to the saucepan and seal on all sides, cooking in batches to avoid stewing
Then add the seasonings - coriander, cumin, ginger, cinnamon, salt and pepper
Pour in the stock and some water if required so that the meat is just covered. Cover the pot with a lid and simmer slowly over low heat for 1 1/2 hours or until the meat is tender and mixture stew like
Remove the lid and continue to simmer if there appears to be too much liquid
Add the pears and sultanas; continue to cook a further 5 minutes, until pears are soft
Serve beside cooked chickpeas and garnish with sliced almonds and mint leaves sprinkled over the meat. A bowl of Greek yoghurt is delicious on the side

Heat the oil in a large deep saucepan over medium heat; add the onion, garlic, chilli and ginger, sauté
until soft
Add the lamb to the saucepan and seal on all sides, cooking in batches to avoid stewing
Then add the seasonings - coriander, cumin, ginger, cinnamon, salt and pepper
Pour in the stock and some water if required so that the meat is just covered. Cover the pot with a lid and simmer slowly over low heat for 1 1/2 hours or until the meat is tender and mixture stew like
Remove the lid and continue to simmer if there appears to be too much liquid
Add the pears and sultanas; continue to cook a further 5 minutes, until pears are soft
Serve beside cooked chickpeas and garnish with sliced almonds and mint leaves sprinkled over the meat. A bowl of Greek yoghurt is delicious on the side