Lamb Tagine with Onions and Raisins

(serves 4)

• 4 tbsp vegetable oil
• 1.2 kg shoulder of lamb, cut into large chunks
• 2 large onions, finely chopped or grated 
• 30 g parsley, tied into a bouquet
• 1 tsp ground cinnamon + 2 cinnamon sticks 
• 4 tbsp honey
• 1 tsp ground ginger 
• 300g raisins or sultanas, rinsed in cold water
• 1 tsp ground black pepper 
• Salt
• 1 pinch saffron threads (about 15) 

1. In a large casserole, heat the oil with the onions, spices, a teaspoon of salt and 1 litre of water.
2. Add the lamb and bring to a boil.
3. Stir and add the bouquet of parsley.  Leave to cook for 20-25 minutes, stirring regularly.
4. Remove the lamb from the casserole (it should not be thoroughly cooked yet) and leave to one side.
5. Add the honey and raisins / sultanas to the casserole and simmer of low heat for 15 minutes until the sauce has reduced.
6. Return the lamb to the pot and leave to cook (still over low heat) until tender and falling off the bone, approximately 20-30 minutes.
7. To serve, place the lamb in a large platter or tagine and coat with the sauce, onions, and raisins.  The sauce should not be very liquid or extremely thick, rather like the consistency of single cream.