Tagines are Moroccan slow-cooked meat, fruit and vegetable dishes which are almost invariably made with mutton. Using lamb cuts down the cooking time, but if you can find good hogget (older than lamb, younger than mutton, commonly labeled ‘baking legs’ and sold cheaply) that will do very well.
Over medium heat, warm the oil in a big pot or Dutch oven.
In hot oil, fry the onion until it softens.
Add the lamb meat to the pan and cook until the outside is just beginning to brown.
Cumin, coriander, ginger, cinnamon, salt, and pepper are used to season.
Just enough liquid should be added to the pot to cover the meat.
When the meat is tender and the mixture resembles stew, cover and simmer the dish for 1 1/2 to 2 hours on low heat.
After an hour, if it seems there is too much liquid, remove the lid.
Cook the stew for an additional 5 minutes or so, or until the pears are soft, after adding the pears, golden raisins, and almonds.
Combine with rice.