Spicy Honeyed Lamb With Raisins & Almonds / Region: Morocco - Cuisine Magazine - From New Zealand to

Ingredients

• 2 teaspoons ras al hanout
• 1 teaspoon ground ginger
• pinch of saffron threads, crumbled
• 1.5kg mix of bone-in lamb neck, saddle and/or shoulder, cut into 8–10 generous pieces
• 4 tablespoons olive oil
• 25g (2 tablespoons) butter
• 2 red or yellow onions, finely chopped
• 200g (scant 1½ cups) seedless raisins
• 100g (⅔ cup) whole almonds
• neutral oil, for frying
• 1 teaspoon ground cinnamon
• 120ml (½ cup) honey
• salt and pepper