Mrouzia with neck of lamb

Ingredients

• 2 kg neck of lamb, in pieces
• 8 cloves of garlic, crushed
• 1 tsp salt
• 1 tsp cinnamon
• 1 tbsp ras el hanout
• 1 tsp turmeric
• 10 saffron threads
• 1 l water
• 15 cl olive oil
• 4 tbsp orange blossom honey
• To serve: 250 g raisins, soaked and drained
• 350 g blanched, toasted and roughly chopped almonds

Method

1. Put the meat in a bowl, add the spices and garlic, cover and leave to marinate in the fridge for 24 hours.
2. Put the meat and marinade into a heavy-based pot over a low heat and pour in the water and oil.
3. Cook over a low heat until the meat is very tender and the sauce smooth.
4. Add the washed and drained raisins and the honey and let them caramelise over a very low heat.
5. Shake the pot by its handles from time to time and do not use a spoon, so that the meat stays whole.
6. Take the pot off the heat when the meat is caramelised and the sauce golden.
7. Put the mrouzia with the raisins on a dish, pour the sauce over and sprinkle with the toasted almonds.