Tender lamb shoulder braised with honey, raisins, toasted almonds, and ras el hanout, creating a deeply sweet and savory Eid specialty.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: large serving platter
Garnishes: toasted almonds, sesame seeds, cinnamon
Accompaniments: bread, mint tea
Instructions
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1
Marinate lamb with ras el hanout, cinnamon, saffron, grated onion, olive oil, salt, and pepper for one hour minimum.
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2
Place lamb and marinade in a heavy pot, add water to barely cover, and bring to a simmer over medium high heat.
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3
Reduce heat to low, cover, and cook for two hours until lamb is extremely tender and falls off the bone easily.
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4
Soak raisins in warm water fifteen minutes, drain. Toast almonds in butter until golden. Set both aside for later.
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5
When lamb is tender, add honey and raisins. Cook uncovered thirty minutes until sauce is thick and caramelized deeply.
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6
Mound lamb on a platter, pour reduced sauce over, top with toasted almonds and sesame seeds before serving warm.
Did You Know?
Mrouzia was originally a preservation method using honey and spices to keep meat edible in the days before refrigeration.
Chef's Notes
Equipment Tips
- large heavy pot
- wooden spoon
- skillet for almonds
Garnishing
toasted almonds, sesame seeds, cinnamon
Accompaniments
bread, mint tea
The Story Behind Mrouzia
Mrouzia is one of Morocco's most ancient dishes, dating to medieval times when honey and spices served as preservatives. It is inextricably linked to Eid al-Adha, when families prepare it with the freshly sacrificed lamb. The dish exemplifies the Moroccan mastery of sweet-savory combinations, with its rich interplay of honey, warm spices, and tender lamb creating flavors that have remained unchanged for centuries.
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