Honeyed Lamb (Mrouzia)

• 1/2 cup butter
• 1 pinch saffron thread
• 1 teaspoon black pepper, freshly ground
• 1 teaspoon cinnamon
• 2 teaspoons ras el hanout spice mix
• 1 pinch salt
• 3 lbs lamb, middle neck with bone
• 1 cup raisins
• 3 onions, finely chopped
• 1 cup almonds, blanched
• 2/3 cup water
• 1 1/4 cups honey
• lemon juice, to balance the honey

1. Crush the saffron with the remaining spices and a pinch of salt. Rub most of the mixture into the lamb.
2. Mix the remaining spice mixture with the raisins, set aside.
3. Put the lamb and remaining ingredients except honey, raisins and lemon juice, in a pan, bring to a boil then cover.
4. Cook gently, stirring occasionally for 1 1 -14 until meat is almost tender. Add more water if meat seems to be sticking.
5. Stir in raisins, honey and a good squeeze of lemon juice and cook, uncovered, for a further 30 minutes until almost all the liquid has evaporated.
6. The remaining liquid will be your sauce.
7. Serve with pita and basmati rice.

butter, saffron thread, black pepper, cinnamon, hanout spice mix, salt, lamb, raisins, onions, almonds, water, honey, lemon juice

Taken from www.food.com/recipe/honeyed-lamb-mrouzia-332412 (may not work)