Festive honey and raisin lamb with almonds (Mrouzia)

1. Cut the lamb shoulder into large pieces, grate the onions, soak the saffron in 2 tbsp hot water and put the raisins in lukewarm water for 20 minutes.

2. Heat the butter and oil in a heavy-based pan, add the meat, onion, ras el hanout, cinnamon, saffron water and salt and turn for 5 minutes until the meat is coated in the spices.

3. Pour in the water, cover and simmer over low heat for 2 hours until the meat is tender and comes off the bone easily.

4. Add the drained raisins and the honey and cook uncovered for another 30 minutes until the sauce is thick, syrupy and deep brown.

5. Meanwhile blanch and skin the almonds and fry in a little oil or toast dry until golden.

6. Arrange the meat on a plate, pour over the honey-raisin sauce and sprinkle with the almonds; serve with bread.

Tip: Mrouzia is a Moroccan classic for the days after the Feast of Sacrifice (Eid al-Adha), when there's plenty of lamb. The spiced-sweet taste of ras el hanout, honey and raisins is the essence of Moroccan festive cooking. Traditionally it keeps for days, and it's even better the next day.