Ingredients:

• 2 pounds of lamb chunks.
• 2 cups of water.
• 2 teaspoons Ras El Hanout.
• 1/4cup of honey.
• 1/4cup of olive oil.
• 1/2 cup of whole blanched almonds, toasted.
• 1/4 cup of raisins.

Method:

• Bring the oven temperature up to 345 degrees.
• Coat the lamb with Ras El Hanout spice.
• Place spiced lamb in a 5-quart pot covered with a lid.
• To the pot, add the water, honey and olive oil Bake for about 2 hours until the meat softens.
• Remove the meat from the pot and keep warm.
• Remove extra oil. To the pot, add the raisins.
• Boil until the raisins are fully cooked.
• Return the lamp to the stew.
• Boil for about 2 minutes.
• Decorate with the toasted almonds.
• Serve with warm bread, or with cooked Saffron rice, Raisins and Almonds