MOROCCAN LAMB

Ingredients
1 tablespoon olive oil
2 large onions, peeled and sliced into rings
1 kilo of diced lamb (I used a boned leg)
1 teaspoon ground cumin
1 teaspoon ground coriander seed
1 teaspoon ground ginger
1 teaspoon ground cinnamon
salt to taste
1 teaspoon ground black pepper
4 pears - peeled, cored and cut into bite sized chunks
1/2 cup raisins
1/2 cup blanched slivered almonds

Method
Heat the oil over medium heat and fry the onion until soft. Add the lamb and fry until just browned on the outside.

Season with the cumin, coriander, ginger, cinnamon, salt and pepper.

Pour in just enough hot water to cover the meat. Cover and cook for 2 hours until meat is tender and the mixture is stew-like.

Add the pears, raisins and almonds, stir through and cook for another 5 minutes or so, until the pears are soft.

Serve with rice.

Lamb Roast
I don’t think this needs to much explaining.
I used Chicken salt as the seasoning, thought I might try it.
20 heat beads on top and 15 under. Needed to have an extra batch half way through cooking. ( I have found this oven need a couple extra heat beads more than the chart recommends.}
Served with some steamed and roast vegetables.