Entree: Morocco – Atlas Mountains – مروزية ➤ Mrouzia (Slow-braised spiced lamb with honey, raisins, and toasted almonds)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 2 hrs

Total 2 hrs 25 min

Ingredients

- 2 lb (900 g) lamb shoulder, cut into 1½-inch pieces
- 2 tbsp (30 ml) olive oil or melted butter
- 2 medium onions, thinly sliced (about 10 oz / 280 g)
- 4 cloves (12 g) garlic, minced
- 2 tsp (10 g) ras el hanout
- 1 tsp (2 g) ground cinnamon
- 1 cinnamon stick
- 1/2 tsp (1 g) ground ginger
- Pinch (0.1 g) saffron threads, soaked in 2 tbsp (30 ml) warm water
- 1 cup (240 ml) water or low-sodium chicken stock
- 1 cup (150 g) raisins or sultanas
- 3 tbsp (45 ml) honey
- 1/2 cup (75 g) blanched almonds, toasted
- 1 tbsp (15 ml) orange blossom water, optional
- 1 tsp (5 g) kosher salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 g) unsalted butter or 2 tbsp (30 ml) olive oil for finishing
- Fresh cilantro or parsley for garnish

Instructions

1. Preheat a heavy-bottomed Dutch oven or tagine over medium-high heat. Pat lamb dry and season with salt and pepper. Add olive oil or butter and brown the lamb in batches until well caramelized; remove and set aside.
2. Reduce heat to medium, add sliced onions and a pinch of salt; cook until soft and translucent, about 8–10 minutes. Add minced garlic and cook 1 minute until fragrant.
3. Stir in ras el hanout, ground cinnamon, ground ginger, and the cinnamon stick; cook for 1 minute to bloom the spices. Add soaked saffron with its water.
4. Return browned lamb to the pot, pour in 1 cup (240 ml) water or stock, bring to a simmer, cover, and reduce heat to low. Simmer gently for 1½ to 2 hours, or transfer to a 325°F (160°C) oven and braise covered until lamb is tender.
5. About 20 minutes before the end of cooking, add raisins and honey, stirring to combine. Continue to braise uncovered if you want a thicker glaze; add orange blossom water if using.
6. While the stew finishes, toast the blanched almonds in a dry skillet over medium heat until golden, then lightly chop or leave whole for garnish.
7. Stir in butter or a drizzle of olive oil to enrich the sauce, adjust seasoning with salt and pepper. Remove cinnamon stick.
8. Serve the Mrouzia hot, topped with toasted almonds and chopped cilantro or parsley, traditionally accompanied by steamed couscous or warm bread.