Mrouzia

Name: Mrouzia
Yield: Serves 6
Cuisine: Moroccan
Ingredients: 1 teaspoon powdered cinnamon; 150 ml/¼ pint (⅔ cup) dark liquid honey; 225 g/½ lb (1⅓ cups) blanched almonds; 225 g/½ lb (1⅓ cups) raisins; salt; 2 cinnamon sticks; 2 cloves garlic, peeled and finely chopped; 2 Spanish onions, peeled and coarsely grated; 175 g/6 oz (¾ cup) butter; ¼ teaspoon powdered saffron; 1 teaspoon each freshly ground black pepper and powdered ginger; 1 teaspoon each freshly ground black pepper and powdered ginger; 1 tablespoon ras el hanout; 1.5 kg/3¼ lb neck or shoulder of lamb, cut into pieces about 150 g/5 oz each; 1.5 kg/3¼ lb neck or shoulder of lamb, cut into pieces about 150 g/5 oz each

Preparation info

Serves
6

Difficulty
Complex

Appears in

Taste of Morocco

By Robert Carrier

Published 1987

About

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 neck or shoulder of lamb, cut into pieces about 150 g/

Africa
Morocco
Marrakech
Mediterranean
Gluten-free

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