Name: Moroccan Lamb Tagine with Raisins, Almonds, and Honey
Cook time: 20 min
Total time: 3 hr
Yield: Makes 6 to 8 servings
Ingredients: 2 teaspoons ras-el-hanout*; 2 teaspoons salt; 3/4 teaspoon black pepper; 3/4 teaspoon ground ginger; 1/4 teaspoon crumbled saffron threads; 3 cups water; 3 lb boneless lamb shoulder, cut into 1-inch cubes; 1 large onion, coarsely grated (1 cup); 2 garlic cloves, finely chopped; 2 (3-inch) cinnamon sticks; 1/2 stick (1/4 cup) unsalted butter, cut into pieces; 1 1/4 cups raisins; 1 1/4 cups whole blanched almonds; 1/2 cup honey; 1 teaspoon ground cinnamon; Accompaniment: couscous

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Moroccan Lamb Tagine with Raisins, Almonds, and HoneySang An

Mrouzia

Mrouzia is a dish traditionally made after the celebration of Aid el Kebir ("Feast of the Slaughter of the Lamb"), an occasion when, historically, a family would have large amounts of meat on hand. In the days before refrigeration, the lamb was cooked in copious amounts of fat and spices to preserve it. Don't worry — this version has much less butter and less intense spicing than the original.

Active time: 20 min Start to finish: 3 hr

Cooks' note:

•Tagine can be made 1 day ahead and cooled, uncovered, then chilled, covered.

*Available at specialty foods shops and Kalustyan's (800-352-3451).

Recipe notes

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