| • | Preheat oven to 345 degrees F.
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| • | Smear the lamb with Ras El Hanout spice.
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| • | Transfer this spiced lamb into a 5-quart pot with a lid.
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| • | Add water, honey and olive oil.
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| • | Bake for about 2 hours until the meat becomes tender.
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| • | Take out the meat from the vessel and keep warm.
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| • | Drain extra oil. Add the raisins.
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| • | Boil the mixture until the raisins are cooked and the stew turns thick.
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| • | Put the meat into the stew again.
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| • | Boil again for 2 minutes.
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| • | Garnish with the toasted almonds. Mrouziya is ready to serve. |
