M'rouzia — Moroccan Lamb Tagine

Mix the crushed garlic, ras el hanout, ground ginger, saffron, black pepper, salt, and 45 ml water into a thick paste. Add the lamb, coat the pieces well, cover, and marinate in the fridge for 8–12 hours.

Take the lamb out of the fridge and let it sit for 20 minutes. Meanwhile, rinse the raisins, cover them with 250 ml cold water, and soak for at least 1 hour.

Melt the butter in a heavy-bottomed pot over medium heat. Add the onion and cook for 8–10 minutes, stirring, until soft, golden, and sticky.

Add the lamb along with the marinade, rinsing the bowl with the remaining 45 ml water and pouring it into the pot. Add the cinnamon stick and 500 ml water, bring to a boil, cover, and simmer over low heat for 1.5–2 hours, until the meat is very tender. Add a little water if needed to keep the meat from sticking.

Drain the raisins. Remove the lid, raise the heat to medium, add the raisins, honey, and ground cinnamon, and simmer for 20–25 minutes, stirring occasionally, until the sauce thickens and is no longer watery.

Toast the almonds in a dry skillet over medium heat for 4–6 minutes, shaking often, until evenly golden. Don't let them burn.

Transfer the hot m'rouzia to a warmed platter: arrange the lamb first, top with the honeyed raisins and thick sauce, then sprinkle with the toasted almonds and serve at once.