M'rouzia (Lamb Tagine with Sultanas, Almonds and Honey)
M'rouzia (Lamb Tagine with Sultanas, Almonds and Honey) is a traditional Moroccan recipe for a classic stew of lamb in a spiced sauce with saffron and turmeric that's finished with sultanas, honey and blanched almonds. The full recipe is presented here and I hope you enjoy this classic Moroccan version of: Lamb Tagine with Sultanas, Almonds and Honey (M'rouzia).
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This sweet and spicy tagine is typically prepared in the days following Eid Al Adha and Eid Al Kabir. Though lamb is by far the most popular meat, both beef and goat can also be used.
Ingredients:
1.5kg lamb meat cut into 7.5cm pieces (shoulder, neck or shank is best)
2 medium onions, grated
3 garlic cloves, finely chopped
2 cinnamon sticks
2 tsp Ras El Hanout
2 tsp ground ginger
1 1/2 tsp salt
1 tsp freshly-ground black pepper
1/2 tsp ground turmeric
1/2 tsp saffron threads, crumbled
100g unsalted butter
700ml water
Place the sultanas in a bowl, cover with warm water and set aside to plump up.
Combine the meat, onion, garlic and spices in the base of a tagine or flame-proof casserole. Stir to combine thoroughly then add the butter, cover and cook on medium heat for about 15 minutes, or until sweated down, stirring occasionally to prevent sticking.
Now add the water and bring to a simmer. Cover the pan tightly and cook for about 2 hours, or until the meat is very tender. At this point add the sultanas, honey, cinnamon and almonds along with just enough water to cover the ingredients. Return to a simmer, cover the pot and cook for a further 25 minutes, or until the raisins are plump and the sauce is thick and syrupy.
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