Heat the oil in a large pot over medium heat. Fry the onion in the oil until soft. Add the lamb meat to the pan and fry until just browned on the outside. Season with cumin, coriander, ginger, cinnamon, salt and pepper. Pour just enough water into the pot to cover the meat. Cover and simmer over low heat for 1 1/2 to 2 hours until meat is tender and the mixture is stew-like. Displace lid a little after an hour if there appears to be too much liquid.
Add the pears, sultanas and almonds to the stew and cook for another 5 minutes or so, until the pears are soft. Serve with rice.