Moroccan Mrouzia

Ingredients

• 1kg lamb shoulder, cubed
• 2 onions, sliced
• 3 tbsp ras el hanout
• 1 tsp ginger
• 1 tsp turmeric
• Pinch saffron
• Pinch cinnamon
• 4 tbsp honey
• 150g raisins
• 150g almonds (toasted)
• 4 tbsp oil or butter
• Coriander, parsley
• Salt

Instructions

1. Brown the lamb with onion in oil.
2. Add ras el hanout, ginger, turmeric, saffron, cinnamon, salt.
3. Add 600ml water; simmer covered 1.5 hours until very tender.
4. Add raisins and honey; cook uncovered 20 more minutes until syrupy.
5. Top with toasted almonds and herbs.

Serving suggestions

• Eat with bread and mint tea.

Storage & reheating

Keeps 4 days; flavour improves.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions