1 In a large casserole dish, heat 2 tablespoons of olive oil. When it's nice and hot, add your diced lamb, season with salt and brown it well without burning (2 to 3 minutes).
2 Add your sliced onion and sweat it covered for 2 minutes, then add the honey, ras el-hanout, and dried raisins. Stir well and pour in your beef stock.
3 Bring to a boil, check the seasoning and cook gently for 50 minutes.
4 Meanwhile, in a frying pan, heat the last tablespoon of olive oil and add the almonds. Color them (about two minutes) then drain them on paper towels and set aside.
5 Preheat your oven to 340°F (170 °C) (gas mark 5-6).
6 Pour your lamb mixture into your tajine dish, add the almonds and a little fresh chopped coriander, then place in the oven for 30 minutes. Set your lamb tajine in the center of the table and serve with a bowl of fine semolina grains. You can of course replace the lamb with beef, but personally, I find that lamb or mutton pairs better with this dish.
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