👨‍🍳 作り方

1. 1

   In a large, heavy-bottomed pot or tagine, heat olive oil and butter over medium-high heat. Sear the lamb pieces until browned on all sides. Remove lamb and set aside.

2. 2

   Add the chopped onions to the pot and sauté until softened and lightly golden, about 8-10 minutes. Add minced garlic and grated ginger, cooking for another minute until fragrant.

3. 3

   Return the lamb to the pot. Sprinkle with turmeric, ground cinnamon, salt, and pepper. Stir to coat the meat.

   💡 プロのコツ: Ensure all spices are evenly distributed.
4. 4

   Pour in the saffron-infused water. Add enough water or lamb broth to almost cover the meat. Bring to a simmer, then reduce the heat to low, cover tightly, and cook for 2 hours, or until the lamb is very tender.

   💡 プロのコツ: Check periodically and add more liquid if needed to prevent sticking.
5. 5

   Stir in the honey and the drained raisins. Continue to simmer, uncovered, for another 30-45 minutes, allowing the sauce to thicken and the flavors to meld.

   💡 プロのコツ: The sauce should become glossy and syrupy.
6. 6

   Just before serving, stir in most of the fried almonds, reserving some for garnish. Taste and adjust seasoning, adding more honey or salt if necessary.

   💡 プロのコツ: The balance of sweet and savory is key to Mrouzia.
7. 7

   Serve the Mrouzia hot, garnished with the remaining fried almonds. It is traditionally served with couscous or crusty bread to soak up the rich sauce.

   💡 プロのコツ: This dish is often served with a side of plain couscous.