Mrouzia - Tender Lamb Cooked With Ras El Hanout, Honey, Raisins & Almonds. A classic Eid dish in Morocco. Here’s how you can make this classic dish at home in a pressure cooker: Ingredients: 3.5 lbs Lamb (bone-in cuts like neck & shank) 1T Ras el Hanout 1t ground ginger 1/2t black pepper 1/2t saffron threads Salt, to taste 2 cinnamon sticks 3T olive oil 3T unsalted butter 2 medium onions (1 large), finely grated (optional) 1/2c whole blanched almonds 2c raisins, soaked in hot water for at least 30 minutes, then drained 2-3T honey (or to taste) 2t ground cinnamon Dried rose petals (optional) Instructions: Combine dry spices except for the ground cinnamon in a large bowl with enough water to create a marinade. Coat the lamb in spice mixture, cover and refrigerate overnight (or at least 4 hours). Set your pressure cooker to sauté mode and add onions, olive oil and marinated meat. Cook until spices are toasted, a few minutes on each side. Add cinnamon sticks, butter, almon...