Moroccan Lamb and Pears

2 large onions, peeled & sliced
1 Lean lamb, leg or shoulder cut into cubes.
4 pears, peeled cored & cut into chunks
1/2 cup sultanas
1/2 cup silvered almonds
1 tbsp olive oil
1 tsp cumin
1 tsp ground coriander
1 tsp ground ginger
1 tsp cinnamon
1 tsp black pepper

water, to cover the meat
salt to taste

In a large saucepan gently fry the onion in the olive oil until soft, add the meat to the pan and cook until it changes color, then add the spices. Add water to just cover the meat and salt to taste. Cover and simmer gently until the meat is tender, about 1 1/2 - 2 hours. (Displace the lid a little after an hour if there appears to be too much liquid.) Add the pears to the meat together with the sultanas & almonds. Cook for another 5 minutes or until the pears are soft. Serve with rice.