Assalamu Alaikum! I hope you’re all doing well. Today, I’ll be sharing with you a special recipe from Moroccan cuisine: Mrouzia—a delicious Moroccan lamb tagine cooked with a rich blend of spices, honey, and dried fruits, giving it a unique and flavorful taste.
Ingredients:
- 1.5 kg of lamb (can be substituted with beef)
- 2 tablespoons of Ras el Hanout (a famous Moroccan spice blend)
- 1 teaspoon of ground ginger
- 1 teaspoon of turmeric
- 1 teaspoon of ground black pepper
- Salt to taste
- 1 tablespoon of unsalted butter
- 2 tablespoons of natural honey
- 2 tablespoons of oil
- A pinch of saffron for extra aroma
- 4 onions, sliced
- ½ glass of water
- 1 teaspoon of ground cinnamon
- A handful of dried prunes
- A handful of dried apricots
- A handful of golden raisins
- 2 tablespoons of sugar
- A handful of boiled and fried almonds
Preparation Steps:
Marinating the Meat:
- In a bowl, mix the spices: Ras el Hanout, ginger, turmeric, black pepper, salt, butter, honey, oil, and saffron.
- Add the lamb pieces and coat them well with the marinade.
- Cover and let the meat marinate for at least two hours to absorb the flavors.
Cooking the Meat in the Tagine:
- Heat the tagine over high heat and add the marinated lamb.
- Cook for 8 to 10 minutes until the meat turns a beautiful golden-brown color.
- Add the sliced onions and 1 teaspoon of cinnamon, then pour in ½ glass of water.
- Cover the tagine and let it cook over low heat for 1 hour and 15 minutes until the meat becomes tender.
- After that, add 2 tablespoons of honey, cover again, and let it cook for another 15 minutes.
Preparing the Sweet Sauce:
- In a separate pan, add prunes, sugar, water, and cinnamon and cook over medium heat for 15 minutes until the sauce thickens.
- Repeat the same process with dried apricots and golden raisins, reducing them to a thick, sweet sauce.
Preparing the Roasted Almonds:
- Heat a pan and add 2 tablespoons of oil.
- Add the boiled almonds and fry until golden brown and crispy.
Serving:
- Place the lamb in a serving dish and pour the rich, flavorful sauce over it.
- Garnish with prunes, apricots, raisins, and roasted almonds.
- Add a final touch of saffron for extra aroma and visual appeal.
This exquisite Moroccan tagine is best enjoyed hot and can be served with couscous, rice, fries, or Moroccan bread, depending on your preference. It is recommended to use lamb shoulder, as it provides a tender texture and deep flavor.
Enjoy this delicious dish, and bon appétit! 😍
