Lamb Tagine with Honey

• lamb shoulder or 3 lbs lamb necks↗3 lbs

  trimmed of fat and cut into 2 1/2 inch cubes

• ground ginger↗1 teaspoon
• fresh ground black pepper↗1 teaspoon
• ras el hanout spice mix1 tablespoon
• saffron↗1⁄4 teaspoon
• water↗1⁄2 cup
• unsalted butter↗1⁄2 cup
• medium onions↗2

  finely chopped

• garlic↗2 cloves

  finely chopped

• cinnamon sticks↗2
• chicken stock↗6 cups
• dried apricots↗2 cups

  roughly chopped or 2 cups raisins

• almonds↗1 1⁄2 cups

  whole and blanched

• honey (preferably dark)↗3⁄4 cup
• ground cinnamon↗1 teaspoon
• cup carrot, peeled,cut in 1/2 inch thick slices↗1
• cup flat leaf parsley, chopped.↗1⁄2

Step-by-step instructions

1. 1

   In a bowl combine the ginger, pepper, ras el hanout, saffron and water and mix well.

2. 2

   Add the meat and rub in the paste, coating evenly.

3. 3

   Cover and refrigerate overnight.

4. 4

   In a Dutch oven or other heavy, lidded pot, melt the butter over medium heat.

5. 5

   Add the onions, garlic, and cinnamon sticks and cook until the onions are translucent and the mixture is fragrant.

6. 6

   Add the marinated meat to the pot and then the chicken stock to cover the meat.

7. 7

   Bring the stock to a boil, and skim off any scum that appears.

8. 8

   Reduce the heat to low, cover and simmer, stirring from time to time.

9. 9

   Add water if the pot becomes too dry.

10. 10

    Stew until the meat is tender, about 1 1/2 hours.

11. 11

    Add the apricots, almonds, honey, carrots, and ground cinnamon and simmer, covered, stirring often to prevent scorching, until the meat is very soft and almost falling part, about 30 minutes longer.

12. 12

    (If it is too soupy, uncover and simmer to reduce the sauce to a syrupy glaze.) Stir in the chopped parsley and transfer to a warmed serving dish.

13. 13

    Serve immediately with couscous, rice or potatoes.