- 4 lbs Lamb shoulder, roughly diced
- 3 tablespoons ras el hanout
- 3 cups water
- 1/2 cup vegetable oil
- 2 tablespoons smen
- 1/2 cup honey
- 3/4 cup Raisins
- 1 cup blanched almonds, toasted
Preheat the oven to 325 F.
Firstly, rub the meat with ras el hanout. To make sure it is even, do this with dry hands.
Leave the Lamb in the oven for 3 to 4 hours. The meat should be so tender it falls apart.
Put the meat gently into an ovenproof dish and keep warm.
Remove any excess fat from the sauce before putting it over a medium-high heat. Add the Raisins.
Stir the mixture on the heat for about 10 minutes, until the sauce reduces to a syrup. At that point, put the meat back in the sauce. Stir regularly.
To serve, put the meat in another dish and garnish with the toasted almonds.
This recipe serves 4.