Peel and chop the garlic. Mix in a baking bowl with the ginger, ras el hanut and pepper, add water and stir thoroughly to form a viscous paste. Turn the meat evenly in the paste to the other side.
Place the meat in a casserole dish made of earthenware or glass, add the chopped onions, saffron and olive oil and cover with water.
Cook the meat over medium heat for 35-40 minutes until tender. Remove the meat, stir the honey and raisins into the sauce and caramelize. Repeatedly heat the meat briefly in it. Serve on a platter sprinkled with the toasted almond kernels.
*This dish is prepared on the day after aid al kebir (the end of the ritual pilgrimage to Mecca).
Our tip: It is best to use fresh herbs for a particularly good flavor!
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