In a large and deep fry pan, gently fry the onion in the olive oil until soft. Add lamb, ginger and coriander to the pan and cook until meat is browned on all sides. Add garlic, 1 tsp kosher salt, cumin, black pepper, cinnamon, saffron and water to cover the meat. Cover and simmer gently until the meat is tender, about 1.5 to 2 hours.
While meat is simmering, place eggplant pieces in a bowl with the rest of the kosher salt and water to cover. Let soak until meat is cooked.
Remove meat from pan with slotted spoon and set aside, leaving liquid in pan. Add eggplant and pears and simmer until soft. If necessary, add liquid from eggplant soaking bowl.
Return meat to the pan and stir gently to mix ingredients evenly throughout the pan. Place in serving dish (Moroccan tajine pot if possible). Garnish with sliced almonds.
Serve hot. Serves 8.
Pamela and Malcolm Baldwin who raise Romney and Merino sheep as well as llamas at Weather Lee Farm, 39595 Weatherlea Farm Lane, Lovettsville, Virginia 20180; 540-822-5097.