Entree: Western Sahara – National Cuisine – Mrouzia (Sweet-and-savory spiced lamb stew with honey, raisins, and toasted almonds)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr 55 min

Total 2 hrs 20 min

Ingredients

- 2 lb (900 g) lamb shoulder, bone-in, cut into 1.5–2 in (4–5 cm) chunks
- 3 tbsp (45 ml) olive oil
- 2 medium onions, thinly sliced (about 10 oz / 300 g)
- 4 cloves garlic, minced
- 2 tbsp (16 g) ras el hanout
- 1 tsp (2 g) ground cinnamon or 2 cinnamon sticks
- 1/4 tsp (0.5 g) ground saffron strands, steeped in 2 tbsp (30 ml) warm water
- 1 tbsp (15 ml) tomato paste
- 1 cup (240 ml) beef or lamb stock, plus more as needed
- 1/2 cup (120 ml) honey
- 3/4 cup (115 g) golden raisins or mixed dried fruit
- 1/2 cup (75 g) blanched almonds, toasted
- Salt and freshly ground black pepper to taste
- 2 tbsp (30 ml) lemon juice
- 2 tbsp (8 g) chopped fresh cilantro or parsley for garnish

Instructions

1. Season the lamb pieces with salt and pepper. Heat the olive oil in a heavy pot or Dutch oven over medium-high heat and brown the lamb in batches until well caramelized; remove and set aside.
2. Reduce heat to medium, add the sliced onions, and cook until soft and golden, about 8–10 minutes. Add the garlic and cook 1 minute.
3. Stir in the ras el hanout and cinnamon (or add cinnamon sticks), cooking briefly to bloom the spices. Add the tomato paste and cook 1–2 minutes.
4. Return the lamb to the pot, add the stock and the saffron with its soaking water, bring to a simmer, then cover and reduce heat to low. Braise gently until the lamb is tender, about 1.5–2 hours.
5. When the lamb is tender, stir in the honey and raisins and simmer uncovered for 15–20 minutes to thicken the sauce and plump the fruit. Add lemon juice and adjust salt and pepper to taste.
6. Stir in half of the toasted almonds, sprinkle the remaining almonds on top, garnish with chopped cilantro or parsley, and serve hot.