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Mrouzia
- Serves
6
- Difficulty
Complex
Published 1987
Mrouzia is best when served with one or two other, lighter, tagines to complement its richness. You can reduce the amount of butter used in the recipe if you wish, but if you are planning to keep the meat (it will keep for 2–3 weeks in the refrigerator without any problem), you will need the full amount.
Ingredients
1.5 kg 3¼ lb 150 g
Method
- Put meat in a bowl, and combine ras el hanout, black pepper, ginger and saffron with 4–6 tablespoons water. Rub half this mixture well into the pieces of meat. Leave to marinate for at least 2 hours, or preferably overnight.
- Put spiced meat in an earthenware tagine, or large shallow flameproof casserole, and add butter, onions, garlic, cinnamon st
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