Lamb Mrouzia

Name: Lamb Mrouzia
Cook time: 140 min
Total time: 140 min
Yield: 6 servings
Cuisine: Moroccan Maghreb
Ingredients: 1.5 kg Lamb Shoulder, or leg, cut into large chunks; 2 large Onions, grated; 2 tbsp Ras El Hanout; 2 tsp Ground Ginger; 1 tsp Ground Turmeric; 1 tsp Ground Cinnamon; 1 Cinnamon Sticks; 60ml Water, warm, for soaking saffron; 2 tbsp Smen, aged butter; 2 tbsp Olive Oil; 2 tsp Kosher Salt; 1/2 tsp Pepper (Black); 500ml Water; 150g Honey, about 1/2 cup; 200g Raisins, sultanas; 150g Blanched Almonds; 1 pinches of Saffron Threads, crumbled; Some Neutral Oil, for frying the almonds

Lamb Mrouzia is a fragrant Moroccan stew that balances warm spice, floral saffron and honeyed sweetness with melt-in-your-mouth lamb. Slow-braised until tender, the meat is finished with plump raisins and toasted almonds for a luxurious sweet-and-savory finale—perfect with couscous or crusty bread.

Lamb Mrouzia is a fragrant Moroccan stew that balances warm spice, floral saffron and honeyed sweetness with melt-in-your-mouth la... Show more

Traditional Moroccan Maghreb Recipe

Health Grade

C · Balanced

Time

2 hrs

Price

3,30 €

Calories

987 kcal

one pot

gluten free

high protein

comfort food

Method

Prep the lamb

Pat the Lamb Shoulder dry and cut it into large, even chunks if needed. Peel the Onion and grate it on the coarse side of a box grater until it turns into a soft pulp. Crumble the Saffron Threads into 60 ml warm Water and let it bloom for 10 minutes while you finish the prep.

Simmer the lamb

In a large heavy pot or Dutch oven, combine the lamb, grated onion, Ras El Hanout, Ground Ginger, Ground Turmeric, Ground Cinnamon, Cinnamon Stick, Smen, Olive Oil, Kosher Salt, and Pepper (Black). Pour in the saffron water and the remaining water, stir well, and bring everything to a gentle simmer over medium heat. Cover and cook for 1 hour 30 minutes, stirring once or twice and adding a splash of water if the sauce starts to look dry.

Glaze with honey

Uncover the pot, stir in the Honey and Raisins (sultanas), and simmer uncovered for 20 minutes until the sauce is thick, glossy, and clinging to the meat. The raisins should plump up and the lamb should be very tender; remove the cinnamon stick before you turn off the heat.

Fry the almonds

Heat enough Neutral Oil in a small pan to fully cover the Blanched Almonds. Fry them over medium heat for 4 to 5 minutes, stirring often, until they turn deep golden and crisp, then lift them out and drain on paper towels.