1

Preheat the oven to 350°F. Spread the almonds on a pie pan and toast in the oven, stirring occasionally, for about 12 minutes, or until they are fragrant and have taken on color. Pour onto a plate and let cool.

2

In a heavy—bottomed pot large enough to hold the tagine, cook the onion, carrots, and garlic in the butter over medium heat, stirring regularly, for about 15 minutes, or until the onion and carrots are softened but not browned. Add the ginger, cumin, cinnamon, turmeric, cloves, and saffron and its soaking water and reduce the heat to medium-low. Cook, stirring gently to avoid breaking up the carrots, for about 2 minutes more.

3

Add the tomatoes, cover, and simmer over low heat for 10 minutes, or until the liquid released by the tomatoes evaporates. Stir in the cilantro, mint, raisins, lemon, shrimp, and almonds and simmer, stirring over low heat for 3 minutes, until the shrimp has turned bright orange. Pass the harissa at the table.