Tender lamb shoulder braised with honey, raisins, toasted almonds, and ras el hanout, creating a deeply sweet and savory Eid specialty.
Ingredients
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1.5kg lamb shoulder, cubed
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200g raisins
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150g blanched almonds
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3 tbsp honey
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2 tbsp ras el hanout
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1 tsp ground cinnamon
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1/2 tsp saffron threads
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1 onion, grated
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3 tbsp olive oil
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2 tbsp butter
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Salt and pepper
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Sesame seeds for garnish
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.