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Mrouzia

Serves 8 Entree meat

Mrouzia

Mrouzia is the quintessential tagine enjoyed during Eid al-Adha, a time of celebration and reflection. Traditionally prepared in the days following the sacrificial feast, this dish transforms lamb into something truly special. By combining the warmth of ras el hanout with the sweetness of honey and raisins, Mrouzia offers a taste that lingers, inviting diners to savor its complexity.

The flavors of Mrouzia should feel like a rich tapestry of sweet and savory, with the lamb tender and infused with aromatic spices. The subtle heat from saffron and cinnamon weaves through the sweetness, while almonds add a delightful crunch. Perfectly paired with warm bread, it’s a dish that only deepens in flavor with time, rewarding patience with every bite.

Ingredients

  • 1.5 kg (3.3 lb)lamb
  • 3 tbspras el hanout
  • 3 tbsphoney
  • 150 g (5 oz)raisins
  • 80 g (3 oz)almonds
  • 1 tspcinnamon
  • saffrona pinch
  • 3 tbspolive oil or smen
  • 1 tspsalt

Method

  1. In a large mixing bowl, combine 1.5 kg (3.3 lb) of lamb with 3 tablespoons of ras el hanout, a pinch of saffron, and 3 tablespoons of olive oil or smen. Rub the mixture thoroughly into the lamb, ensuring every piece is well-coated. If time permits, let the lamb rest for 1 hour to allow the flavors to penetrate deeply.
  2. Heat a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the marinated lamb pieces in batches, ensuring not to overcrowd the pot. Brown the lamb on all sides until it develops a deep, rich color, which should take about 5-7 minutes per batch. This step is crucial for building flavor.
  3. Once all the lamb is browned, return it all to the pot. Add just enough water to cover the lamb partially, about 1 to 1.5 cups. Bring the liquid to a gentle simmer, then reduce the heat to low, cover the pot, and let it cook for 1 hour and 30 minutes. The lamb should become tender and the flavors should meld together beautifully.
  4. After 1 hour and 30 minutes, uncover the pot and stir in 3 tablespoons of honey, 150 g (5 oz) of raisins, and 1 teaspoon of cinnamon. Mix well to ensure the honey dissolves and coats the lamb evenly. Continue to cook uncovered on low heat, stirring occasionally, until the sauce thickens and becomes glossy, and the lamb appears lacquered, which should take about 20-30 minutes.
  5. While the lamb finishes cooking, toast 80 g (3 oz) of almonds in a dry skillet over medium heat. Stir frequently until they are golden brown and fragrant, about 5 minutes. Be careful not to burn them.
  6. Once the lamb is thick and glossy, taste and adjust the seasoning with 1 teaspoon of salt if needed. Scatter the toasted almonds over the top of the lamb before serving, adding a delightful crunch to the dish. Enjoy your Mrouzia with its sweet, aromatic flavors, perfect for a festive occasion.
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From the cookbook

Authentic Moroccan Cuisine

This recipe is from Authentic Moroccan Cuisine by Yassine Sbiti — the Moroccan volume in the ComidaTime International Cuisines series.

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