Moroccan Lamb Braised with Honey, Raisins and Toasted Almonds

What you need

• 1 kg (2 1/4 lb) bone-in lamb shoulder, cut into 6 large pieces, or use lamb shanks
• 1 tbsp ras el hanout
• 1 tsp ground ginger
• 1 pinch saffron threads, crushed
• 1 tsp salt
• 1 tsp black pepper, ground
• 2 tbsp olive oil, plus 1 tbsp for the almonds
• 1 tbsp (1/2 oz) butter, or ghee
• 1 large onion, finely diced
• 1 cinnamon stick, broken in two
• 500 ml (2 cups) water
• 100 g (2/3 cup) raisins
• 4 tbsp honey
• 80 g (1/2 cup) blanched whole almonds
• couscous or flatbread, to serve

Method

Restated from the original video

1. 1

   Stir the ras el hanout, ginger, saffron, salt, pepper and 1 tbsp of water into a paste.

2. 2

   Rub the paste over every piece of lamb. Cover and refrigerate overnight, at least 8 hours.

3. 3

   Warm 2 tbsp of the olive oil with the butter in a heavy pot over medium heat. Cook the onion until soft and translucent, 5 min.

4. 4

   Add the lamb, the cinnamon and the water. Bring to a simmer, then cover and lower the heat.

5. 5

   Simmer, turning the lamb now and then, until the meat is tender enough to pull off the bone, 2 hours.

6. 6

   While the lamb cooks, pour boiling water over the raisins and leave 15 min until plump, then drain.

7. 7

   Warm the remaining 1 tbsp olive oil in a small pan and fry the almonds over medium heat, turning, until lightly browned, 2-3 min. Drain on paper towels.

8. 8

   Stir the honey and raisins into the pot. Uncover and cook over medium-high heat until the sauce is glossy and reduced to a thick coating, about 20 min.

9. 9

   Serve the lamb with the sauce spooned over, scattered with the almonds, with couscous or flatbread on the side.

Imported from carolinescooking.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.