2 large onions, peeled and sliced
Lamb to serve 4
1 tbsp olive oil
1 tsp black pepper
1 tsp cinnamon
1 tsp ground ginger
1 tsp ground coriander
1 tsp cumin
Salt to taste
Mix all the spices together. Gently the fry the onions until soft and brown the meat. Sprinkle over the spice mix and continue to cook for a few minutes. Add water to cover and a little salt. Cover and simmer gently until the meat is tender.
Serve with rice or couscous, but bread is traditional. For authenticity, stir in pear slices and half a cup of slivered almonds five minutes before the end of the cooking time.
For convenience the rice can be added to the main pot to cook, especially handy if you have a surplus of liquid.