• 2 pounds lamb chunks
  • 2 teaspoons Ras El Hanout (Blend of spices including cardamom, clove, cinnamon, ground chili peppers, coriander, peppercorn, and turmeric, all ground and mixed)
  • 4 tablespoon honey
  • 1/2 cup almonds and raisins each.
  • Pre Heat oven to 350 degrees. 
  • Take the lamb chunks and glaze the Ras El Hanout on them well. 
  • Place this in a dish and add water and the honey to it. Bake in the oven for two hours, however ensure to cover the dish.
  • Now drain out the excessive oil and remove the lamb from the stew. 
  • Add the almonds and raisins to the stew. Boil this mixture until it thickens. 
  • Now place the lamb chunks again in the stew and leave it to boil for a few minutes. 
  • Serve with bread.

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