Entree: Morocco – Marrakesh – مرزية ➤ Mrouzia (Sweet-spiced Moroccan lamb stew with honey, almonds, and dried fruit)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 2 hrs

Total 2 hrs 25 min

Ingredients

- 2 lb (900 g) lamb shoulder, bone-in, cut into large 2-inch (5 cm) cubes
- 2 tbsp (30 ml) olive oil
- 2 large onions, thinly sliced (about 10 oz / 285 g)
- 4 cloves garlic, minced
- 1 1/2 tsp (3 g) salt
- 1 tsp (2 g) black pepper
- 1 tbsp (15 g) ras el hanout
- 1 tsp (2 g) ground cinnamon
- 1/4 tsp (0.5 g) ground ginger
- 1/8 tsp (0.5 g) saffron threads, crushed and steeped in 2 tbsp (30 ml) warm water
- 2 cups (480 ml) beef or lamb stock, low-sodium
- 1/2 cup (120 ml) water, if needed

Sweet and fruit
- 1/3 cup (113 g) honey
- 3/4 cup (115 g) raisins or mixed dried fruit (raisins and chopped prunes)
- 1 cup (140 g) blanched whole almonds
- 2 tbsp (30 g) unsalted butter or ghee

Garnish
- 1 tbsp (9 g) toasted sesame seeds (optional)
- Fresh cilantro or parsley leaves (for serving)

Instructions

1. Pat lamb dry and season with 1 tsp salt and 1/2 tsp pepper. In a heavy-bottomed Dutch oven or tagine over medium-high heat, warm olive oil and brown lamb in batches until well caramelized on all sides. Remove and set aside.
2. Reduce heat to medium, add onions and remaining 1 tsp salt and 1/2 tsp pepper; sauté until soft and translucent, about 8–10 minutes. Add garlic and cook 1 minute more.
3. Stir in ras el hanout, cinnamon, and ground ginger; cook briefly until fragrant, about 1 minute. Return lamb to the pot, pour in stock and the saffron infusion (including threads), scraping up any browned bits. Bring to a simmer.
4. Cover and braise gently on low heat (or place in a 325°F / 160°C oven) until lamb is tender, about 1 1/2 to 2 hours. Check occasionally and add water if the sauce reduces too much.
5. While lamb cooks, toast almonds in a dry skillet over medium heat until golden, about 5 minutes; set aside. In a small pan melt butter or ghee and lightly fry the toasted almonds for 1–2 minutes to coat and deepen flavor.
6. When lamb is fork-tender, stir in honey and dried fruit; simmer uncovered for 10–15 minutes to meld flavors and thicken the sauce slightly. Taste and adjust seasoning with salt and pepper.
7. Transfer to a serving dish, spoon the candied almonds and any pan butter over the top, and sprinkle with toasted sesame seeds and chopped cilantro or parsley. Serve hot with crusty bread or couscous.