This is a classic Tagine from Morocco that has a long and interesting history. Often made for Eid Al Adha it is a rich dish made with local black raisins. These particular raisins may not be available to you locally 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.

• 1/2 kg  lamb or mutton with bones (shanks, neck or shoulder), – cut into large pieces, excess fat trimmed off
• 1-1.5 tablespoons Ras el hanout
• 1 teaspoon black pepper
• 1 teaspoon red chilli flakes

• 4 tbsp olive and vegetable oils, – mixed
• 2 tablespoons fresh peeled and grated ginger or use 1 tbsp ground ginger
• 1 medium yellow onion, – finely chopped
• 1 tsp salt
• 1 teaspoon ground cinnamon
• 1 tsp high quality aromatic saffron threads

• 1/4 cup dark or golden raisins
• 2 tbsp clear honey, – or icing sugar
• 2 teaspoons of white vinegar
• 3 cups mutton or chicken stock

Garnish

• 1/2 cup toasted slivered almonds

INSTRUCTIONS 

Cook the Meat

• In a heavy-bottom pot or a dutch oven, add the meat with a tablespoon of olive oil and sear on all sides about 3 minutes. Remove and reserve 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, saffron, raisins, stock and all the spices. Reduce heat to low, cover and cook 10 minutes. Add honey and vinegar cook till the sauce is thick and syrupy and meat is tender. And water if required.
• Taste for salt and spice. Garnish with toasted almonds and serve with crusty bread.