Ingredients:
2 pounds of lamb chunks
2 cups of water
2 teaspoons Ras El Hanout
1/4cup of honey
1/4cup cup of olive oil
½ cup of whole blanched almonds, toasted
¼ cup of raisins
Procedure:
Bring the oven temperature up to 345 degrees. Coat the lamb with Ras El Hanout spice. Place spiced lamb in a 5-quart pot covered with a lid. To the pot, add the water, honey and olive oil Bake for about 2 hours until the meat softens. Remove the meat from the pot and keep warm. Remove extra oil. To the pot, add the raisins. Boil until the raisins are fully cooked. Return the lamp to the stew. Boil for about 2 minutes. Decorate with the toasted almonds. Serve with warm bread, or with cooked saffron rice, raisins and almonds.
