For 4 people
Step 1 of 5
2 tablespoons ras el hanout1 teaspoon ginger ground1 pinch saffron600 ml mineral water500 g lamb neck500 g lamb shoulder
In a large dish, mix ras-el-hanout, ginger, saffron and a little water. Thoroughly coat 500 g lamb pieces. The meat must be well-infused with spices, let it rest if possible.