Name: Mrouzia (Moroccan Sweet Lamb Tagine with Honey and Almonds)
Prep time: 25 min
Cook time: 2 h 30 min
Total time: 2 h 55 min
Yield: 6 servings
Cuisine: Moroccan
Ingredients: 2 lbs lamb shoulder or shanks, cut into large pieces; 2 onions, grated; 3 cloves garlic, minced; 1 tsp ground ginger; 1 tsp ground cinnamon, plus more for dusting; 1/2 tsp saffron threads (or 1/2 tsp turmeric); 1/2 tsp black pepper; 1 tsp salt; 3 tbsp olive oil; 1 cinnamon stick; 2 cups water, plus more as needed; 1 cup raisins, soaked in warm water for 15 minutes; 1/3 cup honey; 1 cup blanched almonds; 1 tbsp sesame seeds, toasted

Cuisine Moroccan

Course Main dishes

Total time 2h 55m

Servings 6 servings

Calories 480 kcal

Mrouzia is a rich, sweet-savory Moroccan tagine of lamb braised with honey, raisins, and warm spices, traditionally prepared for Eid al-Adha. The long, slow cook turns the sauce into a deep amber glaze studded with fried almonds.

Gather everything

Ingredients

For the tagine
2 lbs lamb shoulder or shanks, cut into large pieces
2 onions, grated
3 cloves garlic, minced
1 tsp ground ginger
1 tsp ground cinnamon, plus more for dusting
1/2 tsp saffron threads (or 1/2 tsp turmeric)
1/2 tsp black pepper
1 tsp salt
3 tbsp olive oil
1 cinnamon stick
2 cups water, plus more as needed
1 cup raisins, soaked in warm water for 15 minutes
1/3 cup honey
For the garnish
1 cup blanched almonds
1 tbsp sesame seeds, toasted

Cook step by step

Instructions

Season the lamb
Toss the lamb pieces with the ginger, cinnamon, saffron, pepper, and salt.
Start the tagine
Heat the olive oil in a heavy pot or tagine over medium heat. Add the lamb, onions, garlic, and cinnamon stick, and cook for 5 minutes until fragrant.
Braise slowly
Add the water, cover, and simmer on low heat for 1.5-2 hours, until the lamb is very tender, turning the pieces occasionally and adding more water if needed.
Add the sweetness
Stir in the drained raisins and honey, then continue simmering uncovered for 20-30 minutes, until the sauce thickens and turns a deep amber.
Fry the almonds
In a separate small pan, fry the blanched almonds in a little oil over medium heat until golden, then drain.
Finish the sauce
Once the sauce thickly coats the meat, taste and adjust the honey and salt, then let rest for 5 minutes.
Garnish and serve
Top with the fried almonds, toasted sesame seeds, and a light dusting of cinnamon. Serve with bread or plain couscous.