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1
Trim the lamb of excess fat.
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2
Mix salt, spices, grated onion, butter and herbs with the lamb in a heavy casserole.
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3
Toss together over low heat to release the aromas of the spices, but do not brown the meat.
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4
Pour in about two cups water and bring to a boil.
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5
Lower the heat and simmer, covered, for one-and-a-half hours, adding water if necessary and turning the meat occasionally in the sauce.
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6
After one hour, add the minced onion, and continue simmering over gentle heat for another 45 minutes, or until the meat is very tender and the sauce has become thick.
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7
Meanwhile, peel, core and quarter the pears.
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8
As you do this, put the slices into a little water with the lemon juice to stop them from turning brown.
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9
Rinse and poach in mildly sugared water to cover.
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10
Remove and let drain.
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11
Preheat oven to 375 degrees.
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12
Turn lamb into a serving dish.
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13
Arrange the pear pieces attractively among the lamb and dust lightly with cinnamon and sugar.
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14
Swirl the sauce in the casserole and taste for seasonings (the taste of ginger and pepper should just come through).
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15
Pour the sauce over and bake 15 minutes on the upper shelf of the preheated oven to glaze.
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16
Serve hot, directly from the baking dish.
