Mrouzia (Sweet and Savory Lamb Stew)
A unique and celebratory Moroccan-Algerian dish traditionally prepared for Eid al-Adha. Mrouzia is a rich, slow-cooked lamb stew characterized by its distinctive sweet and savory flavor profile, achieved through the addition of honey, raisins, and almonds.
🧂 Ingredients
- 1.5 kg Lamb shoulder or leg(cut into large chunks)
- 2 large Onions(finely chopped)
- 5 cloves Garlic(minced)
- 1 tbsp Ginger(freshly grated)
- 1.5 tsp Turmeric
- 1 tsp Cinnamon(ground)
- 1 pinch Saffron threads(soaked in 2 tbsp warm water)
- 150 g Honey
- 100 g Raisins(golden raisins, soaked in warm water for 30 minutes)
- 100 g Almonds(blanched and fried until golden)
- 3 tbsp Olive oil
- 2 tbsp Butter
- to taste Salt
- to taste Black pepper
- as needed Water or Lamb broth
👨🍳 Instructions
- 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
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
Return the lamb to the pot. Sprinkle with turmeric, ground cinnamon, salt, and pepper. Stir to coat the meat.
💡 Tip: Ensure all spices are evenly distributed. - 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.
💡 Tip: Check periodically and add more liquid if needed to prevent sticking. - 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.
💡 Tip: The sauce should become glossy and syrupy. - 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.
💡 Tip: The balance of sweet and savory is key to Mrouzia. - 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.
💡 Tip: This dish is often served with a side of plain couscous.
💡 Pro Tips
- ✓Slow cooking is essential for tender lamb.
- ✓The quality of honey significantly impacts the final flavor.
- ✓Don't skip frying the almonds; it adds a crucial texture and nutty flavor.
🔄 Variations
- Some recipes include prunes or dried apricots along with the raisins.
- A small amount of preserved lemon can add a subtle tangy note.
- For a richer sauce, a tablespoon of flour can be mixed with the spices before adding liquid.