Rahma's Moroccan Lamb Tagine With Raisins

This is my mother-in-law's, Rahma, personal recipe; she is from a small villiage in northern Morocco. This tagine is to be served with french fries and bread.

• Ready In: 1 hr 5 mins
• Serves: 4

Ingredients

• 2  lbs lamb, cut into 4 pieces
• 1  medium onion, cut into cresent moon pieces
• 2  tablespoons olive oil
• 2  cups water
• 1⁄2 tablespoon black pepper
• 1⁄2 tablespoon ginger
• 1⁄2 tablespoon paprika
• 1  pinch saffron
• 1 1⁄2 tablespoons parsley
• 1 1⁄2 tablespoons cilantro
•  salt and pepper
• 1⁄2-1  cup raisins

Directions

1. Before beginning place raisins in a bowl of water and allow to soak for approximately 1 hour while preparing ingredients and cooking.
2. Put lamb, onion and olive oil into a pan and cook on medium heat; turning lamb regularly until beginning to brown.
3. Add water, black pepper, ginger, paprika, saffron, parsley, cilantro, and salt and pepper to taste.
4. Mix ingredients well, turn down heat and simmer until most of the water evaporates.
5. Prepare plates with food and sprinkle raisins on tagine.