Ras El Hanout Stewed Lamb

1. 1

   Add oil to a large heavy saucepan and fry the onions and garlic until browned but not burned; remove from pan and set aside.

2. 2

   Add lamb to the same pan, frying until well browned.

3. 3

   Add onion and garlic mixture back to the same pan.

4. 4

   Add ras el hanout and salt and pepper; mix well to coat everything.

5. 5

   Add the stock, bring to the boil, then reduce heat to an even simmer.

6. 6

   Cook 1 1/2 hours, stirring occasionally.

7. 7

   Add honey, and continue to cook an additional 30 minutes, until the lamb is tender and the sauce has thickened.

8. 8

   Serve with rice, and scatter the almond slivers over the lamb.

* Per serving · 4 servings · Values may vary.

No additional tips available.