1. Add oil to a large heavy saucepan and fry the onions and garlic until browned but not burned; remove from pan and set aside. 2. Add lamb to the same pan, frying until well browned. 3. Add onion and garlic mixture back to the same pan. 4. Add ras el hanout and salt and pepper; mix well to coat everything. 5. Add the stock, bring to the boil, then reduce heat to an even simmer. 6. Cook 1 1/2 hours, stirring occasionally. 7. Add honey, and continue to cook an additional 30 minutes, until the lamb is tender and the sauce has thickened. 8. Serve with rice, and scatter the almond slivers over the lamb. ---------------------------------------------------------------------------
Nutrition
Ingredients
