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Mrouzia
Moroccan Sweet Lamb Tagine
A traditional Moroccan sweet and savory lamb tagine, often prepared for Eid al-Adha. Tender lamb shoulder is slow-cooked with honey, raisins, almonds, and a fragrant blend of spices, creating a rich and aromatic dish with a beautifully glossy sauce.
๐ง ์ฌ๋ฃ
- 2 kg Lamb shoulder
- 2 tbsp Olive oil
- 3 large Onions
- 3 tbsp Ras el hanout(Ensure it's a good quality blend for best flavor.)
- 1 tsp Ground ginger
- 1 tsp Ground turmeric
- 1 tsp Ground cinnamon
- 2 whole Cinnamon sticks
- 1.5 tsp Salt(or to taste)
- 1 tsp Black pepper(freshly ground, or to taste)
- 500 ml Water or lamb stock(enough to partially cover the lamb)
- 150 ml Honey(use a mild honey like acacia or orange blossom)
- 150 g Raisins
- 200 g Blanched almonds
- 100 ml Vegetable oil
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Pat the lamb chunks dry with paper towels. Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat (around 200ยฐC / 400ยฐF). Sear the lamb in batches until deeply browned on all sides. This browning is crucial for flavor. Remove the lamb and set aside.
โฑ๏ธ 15 minutes - 2
Reduce the heat to medium (around 180ยฐC / 350ยฐF). Add the chopped onions to the pot and sautรฉ until softened and translucent, about 8-10 minutes, scraping up any browned bits from the bottom. Stir in the ras el hanout, ground ginger, turmeric, ground cinnamon, salt, and pepper. Cook for 1 minute until fragrant.
โฑ๏ธ 10 minutes - 3
Return the seared lamb to the pot. Add the cinnamon sticks and pour in the water or stock. The liquid should come about halfway up the sides of the lamb. Bring to a simmer, then cover the pot tightly.
โฑ๏ธ 5 minutes - 4
Transfer the covered pot to a preheated oven at 150ยฐC (300ยฐF). Braise for 2.5 to 3 hours, or until the lamb is exceptionally tender and falling apart easily when prodded with a fork. Check periodically and add a splash more liquid if it seems dry.
โฑ๏ธ 2.5 - 3 hours - 5
Remove the pot from the oven. Stir in the honey and raisins. If the sauce is too thin, you can simmer it gently on the stovetop over medium-low heat (around 150ยฐC / 300ยฐF) for about 15-20 minutes, uncovered, until it thickens to a glossy, syrupy consistency. Taste and adjust seasoning if needed.
โฑ๏ธ 20 minutes - 6
While the sauce is reducing, prepare the almonds. Heat the vegetable oil in a small frying pan over medium heat. Fry the blanched almonds, stirring frequently, until golden brown and crisp. Be careful as they can burn quickly. Drain them on paper towels.
โฑ๏ธ 5 minutes - 7
Serve the Mrouzia hot, garnished generously with the fried almonds. It is traditionally served with couscous or crusty bread to soak up the delicious sauce.
โฑ๏ธ 5 minutes
๐ก ์ ๋ฌธ๊ฐ ํ
- โThe balance of sweet and savory is key to Mrouzia. Don't be afraid of the honey and raisins.
- โThe sauce should be thick, rich, and glossy, coating the lamb beautifully.
- โThis dish is a celebratory centerpiece, traditionally prepared for Eid al-Adha, but delicious any time.
- โFor an even richer flavor, you can use lamb stock instead of water.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Add dried prunes along with the raisins for an extra layer of sweetness and texture.
- Garnish with toasted sesame seeds in addition to or instead of almonds.
- A pinch of saffron threads, bloomed in a little warm water, can be added in step 3 for a subtle floral note and color.