Lamb with honey, raisins and almonds
Lamb shoulder simmered with honey, raisins and ras el hanout.
Active time35 min
Cooking2 h 30 min
Total2 h 30 min
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Ingredients
- 150 g onions
- 900 g lamb shoulder
- 60 g blanched almonds
- 700 ml water
- 20 ml olive oil
- 80 g honey
- 100 g raisins
- 12 g ras el-hanout
Preparation
Cut the lamb into pieces measuring 4 centimetres; peel and chop the onion.
150 g onions900 g lamb shoulder- knife
- chopping board
Heat the oil, brown the meat for 8 minutes, then fry the onion and spices for 3 minutes.
20 ml olive oil12 g ras el-hanout- casserole dish
- spatula
Add the water, cover and simmer gently for 90 minutes.
700 ml water- casserole dish
Add the honey and raisins and cook uncovered for 20 to 25 minutes, until the meat is tender and the sauce is thick enough to coat it.
80 g honey100 g raisins- casserole dish
Meanwhile, toast the almonds in a dry frying pan for 4 minutes, then scatter them over the dish.
60 g blanched almonds- frying pan
Allergens
- Tree nuts
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration