Mrouzia (honey lamb tagine)

Ingredients

• 1 tbsp ras el hanout spice blend
• 1/2 tsp ground ginger
• 1/4 tsp salt
• 1/4 tsp pepper
• 1 pinch saffron
• 1 tbsp water
• 2 lb lamb shanks
• 2 tbsp olive oil
• 1 tbsp butter (or ghee)
• 1 onion (medium, finely diced)
• 1 cinnamon stick (I suggest splitting in 2)
• 3 cups water
• 1/2 cup raisins ((or golden raisins/sultanas))
• 4 tbsp honey
• 1/2 cup blanched almonds ((whole))
• 1 tbsp olive oil

Instructions

1. 1

   --- The night before cooking - marinating ---

2. 2

   Mix together the ras el hanout, ginger, salt, pepper, saffron and water to form a paste. Rub the mixture all over the lamb shanks and place them in a dish. Cover and refrigerate overnight.

3. 3

   --- The next day - cooking ---

4. 4

   The next day, warm the oil and butter in a pot with a lid large enough to hold the lamb shanks relatively snugly. Add the finely diced onion and cook for a few minutes to soften.

5. 5

   Add the lamb shanks to the pot along with the cinnamon stick then pour in the 3 cups/720ml water. Bring to a simmer and reduce the heat and cover.

6. 6

   Simmer the lamb shanks, turning occasionally as needed for around 2 hours or a little longer until pull-apart tender.

7. 7

   As the lamb is cooking, cover the raisins with boiling water to re-hyrdrate them slightly. Once they swell up, drain and set aside. Also, warm the olive oil in a small skillet and fry the almonds for the topping for a couple minutes each side to gently brown. Remove from the oil and drain.

8. 8

   Once the lamb is tender, add the honey and raisins. Stir to mix in. Cook, uncovered, over a medium-high heat for around 20 minutes to reduce the sauce before serving.

9. 9

   Serve with couscous or bread on the side with the toasted almonds on top.