2 pounds lamp chunks
2 cups water
2 teaspoons Ras El Hanout
1/4cup olive oil
1/2 cup whole blanched almonds, toasted
1/4 cup raisins
Heat oven to 345 degrees.
Coat the lamb with Ras El Hanout spice. Place spiced lamb in a 5-quart pot with an appropriate lid.
To the pot, add the water, honey and olive oil
Bake in the oven for about 2 hours until the meat tenderizes.
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 and the stew has thickened.
Return the lamp to the stew. Bring back to boil for about 2 minutes.
Decorate with the toasted almonds. Serve with warm bread, or with cooked Saffron rice, Raisins and Almonds