Entree: Morocco – Rif Mountains – مرزية ➤ Mrouziya (Moroccan sweet-and-spiced lamb stew with honey, raisins, and almonds)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 2 hrs

Total 2 hrs 15 min

Ingredients

- 3 lb (1.36 kg) boneless lamb shoulder, cut into 1 1/2-inch (4 cm) pieces
- 3 tbsp (45 ml) olive oil
- 2 medium onions, thinly sliced, about 1 1/2 cups (225 g)
- 4 garlic cloves, minced
- 2 tbsp (18 g) ras el hanout
- 1 tsp (2 g) ground ginger
- 1/2 tsp (1 g) ground cinnamon
- 1/4 tsp (0.5 g) saffron threads, soaked in 2 tbsp (30 ml) warm water
- 1 cup (240 ml) low-sodium chicken or beef stock
- 1 cup (240 ml) water
- 1/3 cup (113 g) honey
- 1 cup (150 g) golden raisins
- 1/2 cup (70 g) blanched almonds, toasted
- 2 bay leaves
- Salt and freshly ground black pepper to taste
- Fresh cilantro or parsley for garnish (optional)

Instructions

1. Pat the lamb pieces dry and season generously with salt and pepper. Heat the olive oil in a heavy-bottomed pot or tagine over medium-high heat.
2. Brown the lamb in batches until well colored on all sides, transferring browned pieces to a plate.
3. In the same pot, reduce heat to medium, add the sliced onions and cook until soft and translucent, about 8–10 minutes. Add the minced garlic and cook 1 minute more.
4. Stir in the ras el hanout, ground ginger, and ground cinnamon and cook briefly to bloom the spices, about 30 seconds. Pour in the saffron with its soaking water.
5. Return the lamb to the pot, add the bay leaves, stock, and additional 1 cup (240 ml) water to barely cover the meat. Bring to a simmer, then cover and reduce heat to low.
6. Braise gently for 1 1/2 to 2 hours, or until lamb is very tender and sauce has thickened, stirring occasionally and skimming any excess fat.
7. About 20 minutes before the end of cooking, stir in the honey and raisins. Adjust seasoning with salt and pepper. Continue to simmer uncovered so the sauce becomes glossy and slightly reduced.
8. Meanwhile, toast the blanched almonds in a dry skillet over medium heat until golden and fragrant, 3–5 minutes.
9. When ready, transfer to a serving dish, sprinkle toasted almonds over the stew, and garnish with chopped cilantro or parsley if desired. Serve hot with crusty bread, couscous, or traditional Moroccan flatbread.