Honeyed Lamb (Mrouzia)

A Moroccan tagine traditionally served after the Aid el Kebir. Making the tagine 24 hours in advance lets the flavor develop, but it's good even if made and eaten immediately.

• Ready In: 2 hrs 10 mins
• Serves: 6

Ingredients

• 1⁄2 cup butter
• 1  pinch saffron thread
• 1  teaspoon black pepper, freshly ground
• 1  teaspoon cinnamon
• 2  teaspoons ras el hanout spice mix
• 1  pinch salt
• 3  lbs lamb, middle neck with bone
• 1  cup raisins
• 3  onions, finely chopped
• 1  cup  almonds, blanched
• 2⁄3 cup water
• 1 1⁄4 cups honey
•  lemon juice, to balance the honey

Directions

1. Crush the saffron with the remaining spices and a pinch of salt. Rub most of the mixture into the lamb.
2. Mix the remaining spice mixture with the raisins, set aside.
3. Put the lamb and remaining ingredients except honey, raisins and lemon juice, in a pan, bring to a boil then cover.
4. Cook gently, stirring occasionally for 1 1 -14 until meat is almost tender. Add more water if meat seems to be sticking.
5. Stir in raisins, honey and a good squeeze of lemon juice and cook, uncovered, for a further 30 minutes until almost all the liquid has evaporated.
6. The remaining liquid will be your sauce.
7. Serve with pita and basmati rice.