Mrouzia is a traditional holiday dish made in July during the sacred Eid-el- Kabir, in which Muslims perform the Ḥajj holy pilgrimage and observe the Festival of Sacrifice. After cutting the lamb, one usually chooses select pieces such as the shoulder or leg. Rich in spices, it is at the same time delicate and powerful, a real traditional festive dish.
Peggy’s group learned to cook this dish with the brother-sister duo Maria and Omar Merouane, at Jnane Tamsna, on the Feast for the Senses program in Morocco.
We hope you enjoy this recipe for a Moroccan stewed lamb with the addition of sweet raisins.
Ingredients: for 6-8 people
3.5 lb lamb, shoulder or leg
2c. raisins
3/4c. almonds, blanched
2 medium onions, grated
1T. Ras El Hanout spice blend
1t. black pepper, freshly ground
1t. fresh ginger, grated
1/2t. saffron threads
1t. cinnamon, ground
1c. honey
salt
olive oil
Preparation:
- Cut the lamb meat into small pieces.
- Mix the Ras El Hanout with ginger, saffron, black pepper and a little bit of water.
- Take half of this mixture and coat the pieces of lamb.
- Put into the tagine*, season with salt and add olive oil, blanched almonds and grated onion.
- Cook covered, stirring from time to time, adding additional water as you go.
- While lamb is simmering, soak the raisins in hot water, drain and let them macerate with the other half of the spice mixture.
- When the meat is cooked, after about an hour and a half, add the honey, raisins and cinnamon.
- Remove from heat when the sauce is smooth then garnish with the almonds.
- Serve immediately.
** Tagines available from www.tagines.com or www.surletable.com. For upscale brands, look for Emil Henry, Le Creuset or All Clad. Peggy prefers unglazed tagines for cooking
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