🇲🇦 Morocco recipe
Lamb Mrouzia
One of Morocco's most ancient dishes, dating back to the medieval era, mrouzia is a magnificent sweet and savory lamb tagine unique to the festival of Eid al-Adha. Lamb is slow-cooked with ras el hanout, honey, raisins, and toasted almonds until it develops a deeply caramelized, almost lacquered glaze. The interplay of rich meat, warm spices, and honeyed sweetness is extraordinary.
Prep30 mins + 2 hr marinate
Cook2 hrs 30 mins
Serves6
Difficultyhard
Ingredients
- 1.5kg lamb shoulder, cut into large pieces
- 2 tablespoons ras el hanout
- 1 teaspoon ground cinnamon
- 1/2 teaspoon saffron threads, crumbled
- 1/2 teaspoon ground ginger
- 150g raisins, soaked in warm water for 15 minutes and drained
- 100g blanched almonds, toasted
- 3 tablespoons honey
- 2 tablespoons smen (aged Moroccan butter) or ghee
- 1 large onion, grated
- 1 cinnamon stick
- 2 tablespoons olive oil
- Salt and black pepper to taste
Method
9 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
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Nutrition per serving
- Calories
- 520
- Protein
- 30 g
- Carbs
- 38 g
- Fat
- 28 g
