Slow-Cooked Moroccan Lamb In Sweet Sauce

Peel and cut the apple into pieces. Peel and chop the yellow onion. Place the apple, yellow onion, and fresh parsley in a food processor and blend until fine.

In a large bowl, combine the lamb, salt, turmeric powder, ras el hanout, cinnamon powder, cayenne powder, coriander powder, chopped parsley, and olive oil. Mix well.

Heat the butter and olive oil in a deep pan over medium heat. Add the meat and brown it on all sides.

Add the chopped red onion and the apple mixture to the pan. Sauté for 4-5 minutes to release the flavors. Add the bay leaves and water. Turn the heat to high until the mixture starts to simmer, then lower the heat. Cover the pan and let it simmer gently for 60 minutes.

Add the honey and brown sugar, stirring well. Let the sauce simmer uncovered on low heat for 30 minutes to thicken. For a thicker sauce, simmer on high heat while stirring constantly to prevent burning.

Remove the bay leaves. Arrange the meat on a serving platter and pour the thickened sauce over it. Garnish with dates stuffed with walnuts and roasted almonds. Serve with fresh Moroccan bread.