1 tbsp olive oil and 1 tbsp butter (See Note 1)
2 tbsp blanched almond slivers
2 red onions, diced
3 garlic cloves, smashed and diced
2 tbsp ginger paste
pinch of saffron threads
2 cinnamon sticks
2 tsp coriander seeds, crushed
1 lb lamb (shoulder or leg) cubed
8 dates, seeded
8 apricots
4 strips of orange peel
2 tbsp honey
½ tsp of Ras el Hanout (optional)
kosher salt and fresh cracked black pepper