Mrouzia Lamb Tagine
A celebratory and aromatic lamb tagine, Mrouzia is a sweet and savory dish traditionally prepared for Eid al-Adha. It features tender lamb cooked with dried fruits, honey, and a blend of warm spices.
🧂 Ingredients
- 1.5 kg Lamb shoulder or leg(cut into large chunks)
- 2 large Onions(sliced)
- 4 cloves Garlic cloves(minced)
- 1 tbsp Ginger(freshly grated)
- 3 tbsp Olive oil
- 0.5 cup Honey
- 2 cups Water or lamb broth
- 1 cup Dried apricots
- 0.5 cup Raisins or sultanas
- 0.5 cup Almonds(blanched and slivered, for garnish)
- 1.5 tsp Ground cinnamon
- 1 tsp Ground turmeric
- 0.5 tsp Ground ginger
- 0.25 tsp Saffron threads(soaked in 2 tbsp warm water)
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground, or to taste)
- 0.25 cup Fresh cilantro or parsley(chopped, for garnish)
👨🍳 Instructions
- 1
Pat the lamb chunks dry with paper towels. Season generously with salt and pepper.
💡 Tip: Drying the lamb helps it brown better. - 2
Heat olive oil in a tagine or heavy-bottomed pot over medium-high heat. Brown the lamb chunks in batches, ensuring not to overcrowd the pot. Remove the browned lamb and set aside.
- 3
Reduce the heat to medium. Add the sliced onions to the pot and cook until softened and lightly golden, about 10-12 minutes.
- 4
Add the minced garlic and grated ginger to the onions. Cook for 1-2 minutes until fragrant.
- 5
Stir in the cinnamon, turmeric, ground ginger, and saffron (with its soaking water). Cook for another minute, stirring constantly.
- 6
Return the browned lamb to the pot. Add the water or broth, honey, dried apricots, and raisins. Stir to combine.
- 7
Bring the mixture to a simmer. Cover the tagine or pot tightly, reduce the heat to low, and let it cook gently for 2 to 2.5 hours, or until the lamb is very tender.
💡 Tip: Check occasionally and add a little more liquid if it seems dry. - 8
Once the lamb is tender, remove the lid and simmer for another 10-15 minutes to thicken the sauce slightly.
- 9
Toast the slivered almonds in a dry pan until golden brown. Garnish the tagine with the toasted almonds and chopped cilantro or parsley before serving.
💡 Tip: Serve hot with couscous or crusty bread.
💡 Pro Tips
- ✓Using a traditional tagine pot will yield the best results, but a Dutch oven or heavy-bottomed pot works well.
- ✓The sweetness can be adjusted by adding more or less honey.
- ✓For a richer flavor, you can marinate the lamb overnight with the spices, onions, garlic, and ginger before cooking.
🔄 Variations
- Add prunes or dates along with the apricots for extra sweetness and chewiness.
- A pinch of ground cloves or cardamom can add another layer of complexity.
- Serve with a side of preserved lemon for a tangy contrast.