T'bikh

Instructions

1. Cut the meat into large cubes and brown them over high heat in the smen with the sliced onions for 8 min.
2. Add the ginger, ras el hanout, salt, pepper and the cinnamon stick, then add the water.
3. Simmer covered for 1 h over low heat, until the meat is tender.
4. Meanwhile, dry-toast the whole almonds in a pan until golden.
5. Add the toasted almonds, the infused saffron and the honey to the meat, then keep cooking for 20 min so the sauce reduces.
6. Melt the butter and pour it over the semolina steamed earlier, then arrange it on a dish.
7. Place the meat and sauce in the centre and scent with orange blossom water.
8. Sprinkle with toasted flaked almonds and icing sugar, and serve hot.