Mrouzia
The Quirky Foodster Team
Ingredients
- Lamb, bone-in, cut into pieces — 1.2 kg (2.6 lb)
- Onion, grated — 1
- Ground ginger — 1 tsp
- Cinnamon, plus extra for garnish — 1 tsp
- Saffron threads — 1/2 tsp
- Ras el hanout spice blend — 1/2 tsp
- Olive oil — 1/4 cup (60 ml / 2 fl oz)
- Raisins — 1 cup (150 g / 5 oz)
- Honey — 1/2 cup (170 g / 6 oz)
- Blanched almonds, toasted — 1/2 cup (70 g / 2.5 oz)
- Water — 2 cups (480 ml / 16 fl oz)
- Salt — to taste
Method
- Combine the lamb with the grated onion, ginger, cinnamon, saffron, ras el hanout, olive oil and salt in a heavy pot.
- Add the water, cover, and cook over low heat for 1.5–2 hours until the lamb is very tender.
- Add the raisins and honey, and continue cooking uncovered for a further 25–30 minutes, stirring occasionally, until the sauce thickens into a rich, sticky glaze.
- Toast the almonds in a dry frying pan until golden.
- Scatter the toasted almonds and a dusting of cinnamon over the dish before serving with bread.
Introduction: Lamb slow-cooked with honey, raisins and a fragrant blend of warm spices, traditionally prepared for Eid al-Adha using the freshly sacrificed meat.
Cultural Background: Mrouzia is deeply tied to Eid al-Adha, when it is traditionally made using cuts from the sacrificial sheep, its sweet, richly spiced sauce and honey glaze reflecting a dish meant to honour and fully use the meat of this important religious occasion.
Tips: Cook the lamb low and slow until fully tender before adding the honey and raisins, to avoid the sauce burning during the long braise. Stir occasionally once the honey is added, as the sauce thickens and can catch on the bottom of the pot.
Variations: Use goat meat as a traditional alternative to lamb. Adjust the ras el hanout quantity to taste, as blends vary in intensity between brands.
Storage: Refrigerate in an airtight container for up to 4 days.
Reheating: Reheat gently on the stovetop over low heat, stirring occasionally, until hot throughout.
Nutrition: Per serving (approx.): 540 kcal, 32 g protein, 26 g fat, 42 g carbohydrate.
FAQs:
Q: What is ras el hanout?
A: A complex Moroccan spice blend, its name meaning ‘top of the shop’,
Q: Why is mrouzia linked to Eid al-Adha?
A: It’s traditionally prepared using meat from the sacrificial
- Lamb, bone-in, cut into pieces — 1.2 kg (2.6 lb)
- Onion, grated — 1
- Ground ginger — 1 tsp
- Cinnamon, plus extra for garnish — 1 tsp
- Saffron threads — 1/2 tsp
- Ras el hanout spice blend — 1/2 tsp
- Olive oil — 1/4 cup (60 ml / 2 fl oz)
- Raisins — 1 cup (150 g / 5 oz)
- Honey — 1/2 cup (170 g / 6 oz)
- Blanched almonds, toasted — 1/2 cup (70 g / 2.5 oz)
- Water — 2 cups (480 ml / 16 fl oz)
- Salt — to taste
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