This is a classic Tagine from Morocco that has a long and interesting history. Often made made with local black raisins which may not be available everywhere so use golden raisins instead. The earliest known recipe for this dish hails from Andalusia in the 12th century where vinegar was added to the meat. While this is a slow cooked dish, sometimes cooked as a tagline I like to pressure cooker it to really soften the meat. Traditional recipes deep fry the almonds but I for a lighter version so I suggest toasting them. Serve with bread, couscous even rice.
1/2 kg lamb or mutton with bones (shanks, neck or shoulder), – cut into large pieces, excess fat trimmed off
Cool your stock in the fridge and skim off the fat. Then strain and reserve.
In a heavy-bottom pot, pressure cooker pan or a dutch oven, add the meat with 2 tablespoons of vegetable oil and sear on all sides about 3 minutes. Remove and reserve meat on a plate. Add the remaining olive oil and saute onions 2 minutes on high heat until soft, Add the ginger and stir well.
Add the meat, raisins, stock and all the spices. Reduce heat to low, cover and cook 45-55 minutes until meat is tender. In a pressure cooker 3 whistles roughly 35 minutes should do the trick depending on how tender the meat is. Add honey and vinegar cook on a slow flame till the sauce is thick and syrupy and meat is tender. Finally add saffron and cook another 2 minutes. Add water if gravy gets too thick.
Taste for salt and spice. Garnish with toasted almonds and serve with couscous, rice or crusty bread.