Marqa el Aïd (Festive Eid Lamb Stew)
The Quirky Foodster Team
Ingredients
- Lamb shoulder or leg, cut into large chunks (bone-in preferred) — 1.2 kg (2 3/4 lb)
- Olive oil — 3 tbsp (45 ml)
- Large onions, sliced — 2
- Garlic cloves, minced — 4
- Tomato paste — 2 tbsp
- Ground cinnamon — 1 tsp
- Ground ginger — 1 tsp
- Ground turmeric — 1/2 tsp
- Harissa — 1 tsp
- Water or stock — 1 L (4 cups)
- Dried apricots — 150 g (1 cup)
- Prunes — 100 g (2/3 cup)
- Salt — 1 tsp
- Toasted almonds, to serve — 2 tbsp
- Fresh coriander or parsley, chopped, to serve — 2 tbsp
Method
- Heat the olive oil in a large heavy pot over medium-high heat and brown the lamb chunks in batches, about 10 minutes total. Remove and set aside.
- Add the onions to the same pot and fry for 6–8 minutes until softened and golden.
- Stir in the garlic, tomato paste, cinnamon, ginger, turmeric and harissa, and cook for 2 minutes until fragrant.
- Return the lamb to the pot and pour in the water or stock.
- Bring to a simmer, cover, and cook over low heat for 1 hour, until the lamb is nearly tender.
- Add the dried apricots, prunes and salt, and continue simmering, partly covered, for a further 30–40 minutes, until the lamb is very tender and the sauce has thickened.
- Taste and adjust seasoning, then scatter with toasted almonds and fresh herbs before serving with bread or couscous.
Introduction: Marqa el Aïd is a rich, warmly spiced lamb stew traditionally prepared during Eid al-Adha, when families
share meat from the ritual sacrifice, cooked slowly with onions, warming spices and dried fruit to make a
generous, celebratory dish for the whole extended family.
Cultural Background: Marqa el Aïd is a rich, warmly spiced lamb stew traditionally prepared during Eid al-Adha, when families
share meat from the ritual sacrifice, cooked slowly with onions, warming spices and dried fruit to make a
generous, celebratory dish for the whole extended family.
Tips: Browning the lamb well before braising builds a deeper flavour base for the whole stew. The dried fruit should soften into the sauce but still hold some shape — avoid over-stirring once they're added.
Variations: Add cooked chickpeas for extra heartiness, as some families do. Adjust the spice blend and sweetness generously according to family tradition, as recipes vary widely. This dish is closely tied to the meat shared during Eid al-Adha, so no authentic vegetarian version exists
for this specific occasion dish.
Storage: Refrigerate in an airtight container for up to 4 days; freezes well for up to 2 months.
Reheating: Reheat gently on the stovetop over medium-low heat, stirring occasionally, adding a splash of water if
needed.
FAQs:
Q: What is the significance of this dish?
A: It's traditionally made during Eid al-Adha using meat from the ritual sacrifice, shared generously among family, friends and those in need.
Q: Can I use a different cut of lamb?
A: Shoulder or leg, ideally bone-in, gives the richest flavour, though other well-marbled cuts can work.
Q: What's it served with?
A: Bread or couscous, to soak up the rich, spiced sauce.
- Lamb shoulder or leg, cut into large chunks (bone-in preferred) — 1.2 kg (2 3/4 lb)
- Olive oil — 3 tbsp (45 ml)
- Large onions, sliced — 2
- Garlic cloves, minced — 4
- Tomato paste — 2 tbsp
- Ground cinnamon — 1 tsp
- Ground ginger — 1 tsp
- Ground turmeric — 1/2 tsp
- Harissa — 1 tsp
- Water or stock — 1 L (4 cups)
- Dried apricots — 150 g (1 cup)
- Prunes — 100 g (2/3 cup)
- Salt — 1 tsp
- Toasted almonds, to serve — 2 tbsp
- Fresh coriander or parsley, chopped, to serve — 2 tbsp
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