- 1/2 kg Lamb (shoulder, neck or shanks) cut into 3 inch or larger pieces
- 2 tsp Ras El Hanout
- 2 tsp ground ginger
- 1 1/2 tsp salt
- 1 tsp pepper
- 1/2 tsp turmeric
- Saffron threads (crumbled)
- 2 Medium onions (grated)
- 3 Garlic cloves (crushed or finely chopped)
- 2 Cinnamon sticks
- 1/2 cup unsalted butter
- 3 Cups water
- 1 1/2 cups dark raisins
- 1/2 cup honey (or to taste)
- 1 teaspoon ground cinnamon
- 1/2 cup blanched almonds
Ahead of Time:
Ideally the night before, but at least several hours in advance, we wash, drain, and pat the meat dry. We mix our spices together and rub evenly over the meat. Cover and refrigerate until cooking time.
If you want to fry the almonds rather than adding them to the sauce, we can do that in advance as well.
Cooking your Mrouzia:
When you’re ready to cook, cover the raisins with water and set aside to soak while the meat is cooking.
Mix the seasoned meat in a heavy-bottomed pot with the onions, garlic, butter, and cinnamon sticks. Cover and cook over medium heat for 10 to 15 minutes, stirring occasionally. Add the 3 cups of water, cover, and bring to a simmer.
Cook for about 2 hours, or until the meat is tender. Add the raisins (drained), honey, and cinnamon. If necessary, add additional water in order to cover the raisins.
Cover the pot and simmer for 20 to 30 minutes, until our raisins are plump and the sauce is reduced to a thick, syrup-like consistency.
Discard the cinnamon sticks. Arrange the meat in the center of a serving dish and distribute the raisins, and sauce over the meat. Scatter the almonds over the Mrouzia as a garnish. Serve warm!
Bon appétit at Fez Cooking School!!
Loubna El Bouchikhi,
Experience Coordinator at Palais Amani