Entree: Morocco – Moroccan Jewish Cuisine – مروزية ➤ Mrouzia (Festive sweet-and-spiced lamb stew 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, trimmed and cut into 1½-inch (4 cm) pieces
- 3 tbsp (45 ml) olive oil
- 2 tbsp (30 g) unsalted butter
- 2 large onions, thinly sliced
- 4 cloves garlic, minced
- 1 tbsp (15 g) ras el hanout
- 1 tsp (2 g) ground cinnamon
- 1/2 tsp (1 g) ground ginger
- Pinch of saffron threads soaked in 2 tbsp (30 ml) warm water
- 1 cup (240 ml) low-sodium chicken or beef stock (or water)
- 4 tbsp (60 ml) honey
- 1 cup (150 g) golden raisins
- 1 cup (140 g) blanched almonds, toasted
- 1 tbsp (15 ml) orange blossom water (optional, traditional finishing)
- Salt and freshly ground black pepper to taste
- Fresh chopped parsley for garnish

Instructions

1. Season the lamb pieces with salt and pepper. Heat olive oil and butter in a heavy-bottomed pot or tagine over medium-high heat and brown the lamb in batches until well caramelized; remove and set aside.
2. Reduce heat to medium, add sliced onions and cook until soft and golden, about 8–10 minutes; add garlic and cook 1 minute more.
3. Stir in ras el hanout, ground cinnamon, and ground ginger; cook briefly to bloom the spices, about 30 seconds.
4. Return the browned lamb to the pot, pour in the stock and the saffron with its soaking water, scrape up any brown bits, bring to a simmer, then cover and reduce heat to low.
5. Simmer gently until the lamb is tender, about 1½ to 2 hours (or transfer to a 325°F / 160°C oven and braise covered for 1½–2 hours).
6. About 20–30 minutes before the lamb is done, stir in the honey and raisins; continue cooking uncovered to allow the sauce to thicken and the flavors to meld.
7. Meanwhile, toast the blanched almonds in a dry skillet over medium heat until golden and fragrant; set aside.
8. When the lamb is tender and the sauce has reduced to a glossy coating, stir in orange blossom water if using, adjust seasoning with salt and pepper, and sprinkle toasted almonds and chopped parsley over the top.
9. Serve hot with couscous or crusty bread and a spoonful of the rich sauce.