Moroccan Mrouzia Recipe

 Authentic Moroccan Mrouzia Recipe

Introduction

Mrouzia is a traditional Moroccan dish that combines tender slow-cooked lamb, sweet and savory spices, and a rich honey-infused sauce. This dish is a classic of Moroccan cuisine, often prepared during Eid Al-Adha and other special occasions. The key to a perfect Mrouzia is the balanced blend of Ras el Hanout spices, slow cooking, and a touch of sweetness from honey and almonds.

Ingredients

For the Meat:

• 2 pounds lamb meat (preferably shoulder or shank)
• 3 tablespoons olive oil
• 1 tablespoon butter (or ghee)
• 2 medium onions, finely chopped
• 4 cloves garlic, minced

For the Spice Blend (Ras el Hanout):

• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon saffron threads, soaked in warm water
• 1 teaspoon salt (adjust to taste)

For the Sweet Sauce:

• 1/2 cup raisins, soaked in warm water
• 1/4 cup blanched almonds, toasted
• 3 tablespoons honey
• 1/2 teaspoon ground cinnamon
• 1/2 cup water or beef broth

Instructions

Step 1: Prepare the Meat & Spice Blend

1. In a large tagine or heavy pot, heat the olive oil and butter over medium heat.
2. Add the chopped onions and minced garlic, and sauté until soft and golden.
3. Add the lamb pieces, stirring occasionally, until browned on all sides.
4. Sprinkle in the spice blend (Ras el Hanout), and mix well to coat the meat evenly.

Step 2: Slow Cook the Lamb

1. Add water or broth just enough to cover the meat.
2. Cover the pot and simmer on low heat for 1.5 to 2 hours, stirring occasionally.

Step 3: Prepare the Sweet Sauce

1. Once the meat is tender, add the soaked raisins, toasted almonds, honey, and cinnamon.
2. Let the sauce thicken for 15-20 minutes, stirring occasionally.

Step 4: Serve & Enjoy

1. Once the sauce is rich and caramelized, remove from heat.
2. Garnish with extra almonds and a sprinkle of cinnamon before serving.
3. Serve hot with steamed couscous, warm bread, or saffron rice.

Tips for the Best Mrouzia

• Use high-quality lamb for the most tender result.
• Slow cooking is key to achieving deep, rich flavors.
• Adjust the sweetness by adding more or less honey and raisins.
• For extra flavor, let the lamb marinate in the spices for a few hours before cooking.

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