Soak the prunes in warm water. Preheat the oven to 350F. In a frying pan brown the roast in a tablespoon lard, then place it in a heavy casserole. Sprinkle with ginger, raz el hanut, coriander, salt, pepper and minced garlic. Cover. Brown the onions slowly in the frying pan with the rest of the lard and oil. When they are tender, place them in the casserole and add 3/4 cup hot water and cover. Put in the oven until it boils, then lower the heat to 300F so it simmers. Turn the roast 2 or 3 times, add a little water if necessary . Three-quarters into the cooking, add the almonds and raisins. Cook the prunes in their water and then cool. There are chutneys,and spiced marmelades made with fruit or vegetables that are suitable for this dish. Serve them with the prunes, and the yoghurt whisked with the herbs. Cook the rice separately in two pans, one plain, the other with saffron. Drain them and mix them. Serve the roast carved and coated with the sauce. Each guest makes their own choice of condiments and some yoghurt with herbs to assuage the heat.
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4 1/2 lb rolled and tied pork shoulder
3 tbsp lard
1 tbsp cooking oil
4 1/2 lbs onions, roughly chopped
2 cloves garlic, minced
3 inches fresh ginger, grated or 2 tbsp powdered ginger
1 tbsp raz el hanout (from oriental speciality stores), or Harissa or hot chili powder
