Frank's Recipes! Honeyed Lamb (Mrouzia)

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Honeyed Lamb (Mrouzia)

1/2 cup butter
pinch of saffron threads
1 teaspoon freshly ground black pepper
1 teaspoon ground cinnamon
2 teasp Ras el hanout
salt
3 lbs middle neck of lamb, with bone
1 cup raisins
3 onions, finely chopped
1 cup blanched almonds
2/3 cup water
1 1/4 cups clear honey
lemon juice

Serves 6

In the days when refridgeration and freezing were uncommon, this rich sweet moroccan tagine was prepared after the celebration of the "Aid el Kebir", the Feast of the Slaughter of the Lamb in order to preserve the meat. The amount of honey in the recipe has been reduced, but it is still a sweet dish, so it is balanced with the flavor of lemon juice. Make the magine 24 hrs in advance (It will actually keep much longer) then reheat it gently when required. Because of its sweetness it is never served on its own, but in combination with lighter dishes.

In a small bowl, crush the saffron with the remaining spices and a pinch of salt. Rub most of the mixture into the lamb and mix the remainder with the raisins. Put the lamb and remaining ingredients, except the raisins, honey and lemon juice, in a pan, bring to the boil then cover and cook gently, stirring occasionally, for about 1-1/4 hours until the meat is almost tender, add more water if necessary to prevent the meat catching on the pan. Stir in the raisins, honey and a good squeeze of lemon juice and cook, uncovered, for a further 30 minutes until almost all the liquid has evaporated, leaving a rich thick sauce.