Chrissie's Recipe

Honey Spiced Lamb

Category: Recipes

4 pounds lamb shoulder ; cut into large chunks
3 tablespoons ras el hanout spice blend ; (see below)
2 to 3 cups water
1/2 cup vegetable oil
2 tablespoons smen ; (see below)
1/2 cup honey
3/4 cup raisins ; plumped in warm water and drained
1 cup ; (5 ounces) whole blanched almonds, toasted (see below)
Hobz ; Belboula or other crusty bread for serving

-= Instructions =-
Preheat the oven to 325F. With your hands, thoroughly coat the meat
with ras el hanout. Set the meat in a heavy cast-iron pan or an
enameled casserole with a heavy lid. Add the water, the oil, smen,
and honey. Cover tightly. Bake until the meat falls off the bones, 3
to 4 hours.

With a slotted spoon, transfer the meat to an ovenproof dish and keep
warm. Skim the fat from the sauce. Place the casserole over
medium-high heat and add the raisins. Cook, stirring, until the sauce
attains the consistency of maple syrup, 10 to 12 minutes. Return the
meat to the sauce. Stir to coat and heat through.

Transfer meat to a shallow platter and garnish with the toasted
almonds. Serve with extra sauce on the side, and warm bread.

(Smen: sub 1/2 butter 1/2 olive oil)