Directions

1. Heat oil in a dutch oven or tagine over medium-high heat. Brown the lamb on both sides, working in batches if necessary. Place browned meat on a clean plate and set aside.
2. Reduce heat to medium and add the onions and garlic to the pan (there should be enough fat left from the meat to cook them, but if not, add a touch more oil). 
3. Cook, stirring occasionally with a wooden spoon, until onions begin to wilt. 
4. Add the ginger, bell pepper, carrots, diced tomatoes and 1/2 cup water. 
5. Stir in the cinnamon, turmeric, salt, pepper, honey and raisins.
6. Return the lamb to the mixture, stir well to combine, and cover. Reduce heat to medium-low and cook, undisturbed, for 2 1/2 hour, or until lamb is very tender
7. Serve in bowls, plain or over rice/couscous/quinoa, garnished with the almonds and chopped cilantro.
8. Other good toppings are harissa (or other hot sauce), plain yogurt and/or chopped kalamata olives.