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

2. add the spices. Add water to just cover the meat and salt to
taste. Cover and cook on low until the meat is tender, about 4-8
hours. (Displace the lid a little after a few hours if there appears to be
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.