Mrouziya (Honeyed Lamb from Morocco)Ingredients:

1kg Shoulder of Lamb, cut into large chunks2 tablespoons YIAH Ras el hanout 480ml Water2 tbsp Vegetable Oil120ml Honey100g Raisins, pre-soaked in hot water and drained100g whole blanched Almonds, toasted

Method:

Preheat the oven to 170C. Coat the meat with YIAH Ras el hanout using your hands to rub it in.Place the meat in a flameproof casserole, add the water, oil, and honey, cover tightly and bake for 3 hours.Remove the meat with a slotted spoon, transfer to an ovenproof dish and keep warm.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.Return the meat to the sauce mixing well and heat through.To serve - transfer meat to a warmed serving platter and garnish with the toasted almonds. Serve the extra sauce in a sauce boat.