Mrouziya (Honeyed Lamb)

200 mins

1kg Shoulder of Lamb, cut into large chunks
2 tbsp Spice Bazaar Ras el hanout
480ml Water
2 tbsp Vegetable Oil
120ml Honey
100g Raisins, pre-soaked in hot water and drained
100g whole blanched Almonds, toasted

1. Preheat the oven to 170C. Coat the meat with Spice Bazaar Ras el hanout using your hands to rub it in.
2. Place the meat in a flameproof casserole, add the water, oil, and honey, cover tightly and bake for 3 hours.
3. Remove the meat with a slotted spoon, transfer to an ovenproof dish and keep warm.
4. Skim the fat from the liquid remaining in the flameproof casserole. Add the raisins then cook, stirring, over a medium heat for 10 minutes until the sauce thickens.
5. Return the meat to the sauce mixing well and heat through.
6. To serve - transfer meat to a warmed serving platter and garnish with the toasted almonds. Serve the extra sauce in a sauce boat.