Moroccan cuisine · Meat & Kebab

Lamb with Honey and Almonds

Lamb shoulder braised with cinnamon and saffron, glazed with honey and sprinkled with toasted almonds.

Ingredients · for 4 servings

• 1 kg lamb shoulder (boneless)
• 3 onions
• 50 g butter
• 1 pinch saffron threads
• 1 tsp ginger (ground)
• 2 cinnamon sticks
• 4 tbsp honey
• 100 g almonds (blanched)
• 80 g raisins
• 1 tbsp sesame seeds
• 2 tbsp olive oil
• Salt, pepper

Instructions

1. Cut the lamb shoulder into 4 cm cubes, season with salt and pepper; finely chop the onions and crush the saffron threads in a mortar.
2. Heat the butter and olive oil in a heavy pot and brown the meat well on all sides in batches so it develops color.
3. Add the onions, saffron, ginger and cinnamon sticks, sauté for 3 min. and top up with 400 ml water.
4. Braise covered over low heat for 90 min. until the meat is meltingly tender, adding the raisins after 60 min.
5. Remove the cinnamon sticks, stir in the honey and reduce the sauce uncovered for 15–20 min. until it turns dark and glossy and coats the meat.
6. Toast the almonds golden in a dry pan, scatter with the sesame seeds over the lamb and serve immediately with bread.