Morocco · Morocco

Mrouzia (Moroccan Sweet-Savory Lamb Stew)

Name: Mrouzia (Moroccan Sweet-Savory Lamb Stew)
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 4 servings
Cuisine: Morocco
Ingredients: lamb shoulder, cubed 800 g; yellow onion, sliced 200 g; raisins 80 g; blanched almonds, toasted 50 g; honey 30 ml; sugar 15 g; ground cinnamon 4 g; ground ginger 3 g; saffron threads 1 g; ground turmeric 2 g; olive oil 50 ml; fine salt 6 g; black pepper 2 g; water 400 ml; couscous, to serve 300 g

Slow-braised lamb with raisins, almonds, honey and ras el hanout, served with couscous.

140 minutes · 4 servings · Moderate

Mrouzia is the sweet-and-savoury lamb of the same festive table, and the raisins are the point rather than an addition, since they go in early and cook down into the meat. Almonds are toasted separately and scattered on at the end for their crunch. It is served over couscous, which is the traditional Friday dish, and the sweetness is deliberate rather than a fault.

Ingredients

lamb shoulder, cubed800 g
yellow onion, sliced200 g
raisins80 g
blanched almonds, toasted50 g
honey30 ml
sugar15 g
ground cinnamon4 g
ground ginger3 g
saffron threads1 g
ground turmeric2 g
olive oil50 ml
fine salt6 g
black pepper2 g
water400 ml
couscous, to serve300 g

Directions

1
Sear lamb in oil 4 minutes per side until browned.
lamb is browned
2
Add onion and cook 8 minutes; stir in spices for 2 minutes.
3
Add water, raisins and salt; cover and simmer 100 minutes until lamb is tender.
lamb is fork-tender
4
Stir in honey, sugar and almonds; rest 5 minutes.
5
Serve over steamed couscous.

Source: WorldBite Editorial · WorldBite Proprietary Editorial Content