Mrouzia Recipe - Moroccan Lamb Tagine with Raisins, Almonds and Honey
"Mrouzia – sometimes spelled M'rouzia – is a sweet and spicy Moroccan tagine traditionally prepared in the days following Eid Al Adha, or Eid Al Kabir. Lamb is most popular at this time, but beef or goat meat can also be used. A key ingredient in Mrouzia is the Moroccan spice mix, Ras El Hanout. Saffron also contributes to Mrouzia's unique flavor. The almonds can either be cooked in the sauce, or fried and presented as a garnish as shown in the photo. See How to Blanch, Peel and Fry Almonds. Overnight marinating of the meat is recommended. Cooking time below is for a pressure cooker. Double the time if cooking in a conventional pot, and triple the time if preparing in a clay or ceramic tagine. All cooking methods are explained below...."
INGREDIENTS
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1 1/2 kg (about 3 lbs.) lamb (shoulder, neck or shanks) cut into 3" pieces
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2 teaspoons Ras El Hanout
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2 teaspoons ground ginger
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1 1/2 teaspoons salt
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1 teaspoon pepper
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1/2 teaspoon turmeric
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1/2 teaspoon saffron threads, crumbled
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2 medium onions, grated
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3 cloves of garlic, pressed or finely chopped
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2 cinnamon sticks
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1/2 cup unsalted butter
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3 cups water
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1 1/2 cups golden raisins (about 225 g)
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1/2 cup honey, or to taste
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1 teaspoon ground cinnamon
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1/2 cup blanched almonds (about 50 g)
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