Lamb With Ras El Hanout And Honey

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Washington Post

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Ingredients

3 pounds boneless lamb shoulder or leg, cut into large (1- to 1 1/2-inch) cubes

3 tablespoons ras el hanout spice mixture (see related recipe)

Salt

Freshly ground black pepper

1/4 cup olive oil

1 large onion, coarsely chopped

3 cups water

1/4 cup honey

2 cinnamon sticks

3/4 cup raisins, plumped in warm water and drained

1 cup skin-on whole almonds, toasted

2 to 3 tablespoons chopped fresh parsley, for garnish

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