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Mrouzia Lamb Tagine with Apricots and Almonds
A celebratory and aromatic lamb tagine, traditionally prepared for Eid al-Adha. This dish features tender lamb slow-cooked with sweet dried apricots, crunchy almonds, and a blend of warm spices.
🧂 Ingrédients
- 1.2 kg Lamb shoulder or leg(cut into large chunks)
- 3 tbsp Olive oil
- 2 large Onions(thinly sliced)
- 4 cloves Garlic(minced)
- 1 tbsp Ginger(freshly grated)
- 2 Cinnamon sticks
- 1 tsp Ground cinnamon
- 1 tsp Turmeric
- 0.5 tsp Saffron threads(soaked in 2 tbsp warm water)
- 3 tbsp Honey
- 200 g Dried apricots
- 100 g Blanched almonds(toasted, for garnish)
- 4 cups Water or lamb broth
- to taste Salt
- to taste Black pepper
👨🍳 Instructions
- 1
Pat the lamb chunks dry with paper towels and season generously with salt and pepper.
- 2
Heat olive oil in a tagine or a heavy-bottomed pot over medium-high heat. Brown the lamb chunks on all sides in batches, then remove and set aside.
- 3
Add the sliced onions to the pot and sauté until softened and lightly golden, about 8-10 minutes.
- 4
Add the minced garlic and grated ginger, and cook for another minute until fragrant.
- 5
Stir in the cinnamon sticks, ground cinnamon, turmeric, and the soaked saffron with its water. Cook for 1 minute, stirring constantly.
- 6
Return the browned lamb to the pot. Pour in the water or broth, ensuring the lamb is mostly submerged. Bring to a simmer.
- 7
Cover the tagine or pot tightly, reduce the heat to low, and simmer gently for 2 hours, or until the lamb is very tender.
- 8
Stir in the honey and dried apricots. Continue to simmer, uncovered, for another 30 minutes, or until the sauce has thickened and the apricots are plump and soft.
- 9
Remove the cinnamon sticks before serving.
- 10
Taste and adjust seasoning with salt and pepper if needed.
- 11
Serve the Mrouzia hot, garnished with toasted blanched almonds. It is traditionally served with couscous.
💡 Conseils de pro
- ✓Using a tagine pot will help maintain moisture and distribute heat evenly, resulting in a more tender lamb.
- ✓If you don't have a tagine, a Dutch oven or heavy-bottomed pot with a tight-fitting lid will work.
- ✓Ensure the lamb is tender before adding the apricots and honey, as they will soften further during the final simmering stage.
- ✓To toast almonds, spread them on a baking sheet and bake at 180°C (350°F) for 5-8 minutes, or until lightly golden.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Add a few prunes along with the apricots for a different dried fruit flavor.
- A pinch of ground cloves can add another layer of warmth to the spice blend.
- For a richer sauce, you can thicken it with a cornstarch slurry at the end.