1kg of lamb shoulder cut in pieces. Keep the bones if you have them
2 onions
700g carrots
12 Dried apricots
1/2 tbs honey
Olive oil
3 tbs Ras El hanout
Lamb or beef stock 
- Preheat oven to 160
- Cook onions in olive oil
- Add lamb pieces/bone and just brown
- Add the spices + carrots + apricots + honey + salt
- Cover with stock
- Put it into the oven for 2 hours
- Take out and reduce on the stovetop if there’s a lot of liquid
- Serve with rice or cous cous
