Moroccan cuisine · Meat & Kebab

Mrouzia (Lamb with Raisins)

Lamb glazed dark with ras el hanout, honey and raisins, sprinkled with toasted almonds — Morocco's festive stew.

Ingredients · for 4 servings

• 1 kg lamb shoulder (cut into pieces)
• 2 tsp ras el hanout
• 1 tsp ground ginger
• 150 g raisins
• 100 g almonds
• 3 tbsp honey
• 2 onions
• 1/2 tsp saffron threads
• 1 cinnamon stick
• 50 g butter
• 3 tbsp olive oil
• Salt, pepper

Instructions

1. Cut the lamb shoulder into large pieces, rub with ras el hanout, ginger, salt and pepper, and let sit for 30 min.
2. Finely chop the onions, soak the saffron threads in 4 tbsp hot water, and toast the almonds in a dry pan for 3–4 min until golden brown.
3. Heat the butter and olive oil in a casserole, sear the meat well on all sides, then add the onions, cinnamon stick and saffron water.
4. Pour in 500 ml water and braise covered over low heat for 1.5 hours, until the meat almost falls off the bone.
5. Stir in the raisins and honey and continue braising uncovered for 20–25 min, until the sauce is dark, thick and glossy and clings to the meat — basting several times with the cooking liquid.
6. Remove the cinnamon stick, sprinkle with the toasted almonds and serve warm.