Mrouzia

Nutrition · per serving

Steps

1. 1

   Pat the lamb dry. In a bowl, coat it with the ras el hanout, ginger, 1 tsp cinnamon, turmeric, saffron, salt, and black pepper. Let it sit while you slice the onion and grate the garlic; this short stand helps the spices hydrate and cling to the meat.

   500 g lamb shoulder, cut into 4-5 cm pieces2 tsp (5 g) ground ras el hanout1 tsp (2 g) ground ginger1 tsp (2.5 g) ground cinnamon1/2 tsp (1 g) ground turmeric1/4 tsp (0.2 g) saffron threads, crushed1 tsp (6 g) sea salt1/2 tsp (1 g) black pepper180 g onion, thinly sliced2 cloves (10 g) garlic cloves, finely grated
2. 2

   Heat the ghee in a tagine base or heavy pot over medium heat. Add the onion and cook for 5-6 minutes until softened and lightly golden at the edges. Stir in the garlic for 30 seconds until fragrant but not browned.

   25 g ghee180 g onion, thinly sliced2 cloves (10 g) garlic cloves, finely grated
3. 3

   Add the spiced lamb and sear for 4-5 minutes, turning so the surfaces lose their raw color and pick up a little color in spots. Do not overcrowd or rush this step; light browning deepens the finished sauce.

   500 g lamb shoulder, cut into 4-5 cm pieces
4. 4

   Pour in the water and bring to a gentle simmer, scraping up any browned bits. Cover and cook over low heat for about 30 minutes, turning the lamb once or twice, until the meat is nearly tender and the liquid has reduced to a lightly thickened sauce.

   250 ml water
5. 5

   Meanwhile, toast the almonds in a dry small pan over medium-low heat for 3-4 minutes, shaking often, until golden and fragrant. Set aside. If your raisins are very dry, cover them with hot water for 5 minutes, then drain well.

   40 g blanched almonds80 g raisins
6. 6

   Add the raisins, honey, and remaining 1/2 tsp cinnamon to the lamb. Cook uncovered for 8-10 minutes over low heat, stirring gently, until the sauce becomes glossy and syrupy and the lamb is fully tender. The sauce should cling to the meat rather than look watery; if needed, simmer a few minutes more.

   80 g raisins35 g honey1/2 tsp (1.2 g) ground cinnamon
7. 7

   Rest the tagine off the heat for 5 minutes so the sauce settles and the flavors round out. Spoon into warm bowls, scatter over the toasted almonds and sesame seeds, and serve.

   40 g blanched almonds1 tsp (3 g) toasted sesame seeds

Origin & History

Mrouzia is a classic Moroccan sweet-savory tagine traditionally associated with Eid al-Adha and other festive occasions. It is known for preserving meat in a richly spiced, honeyed sauce, often perfumed with ras el hanout, saffron, cinnamon, and dried fruit. While celebratory versions may cook for longer, the defining character is the luxurious balance of aromatic spice, sweetness, and tender lamb.