Traditional Lamb Mrouzia

Ingredients

  • 2½ lb lamb shoulder, cut into large pieces (bone-in preferred)

  • 1½ tablespoons Zamouri Mrouzia Spice Blend

  • 2 tablespoons olive oil

  • 1 medium onion, finely grated or chopped

  • 2 garlic cloves, minced

  • 1 cinnamon stick

  • Small pinch saffron threads (optional)

  • 2–3 cups water, as needed

  • ¾ cup raisins

  • ⅓ cup honey, or to taste

  • ¾ cup blanched almonds, toasted

  • Salt to taste, remembering that Mrouzia Spice Blend already contains salt

Instructions

  1. Season the lamb. Rub the lamb with Mrouzia Spice Blend and 1 tablespoon olive oil. For deeper flavor, cover and refrigerate for several hours or overnight.

  2. Begin cooking. Heat the remaining olive oil in a heavy Dutch oven or tagine suitable for stovetop cooking. Add the onion and cook until softened. Add the garlic, lamb, cinnamon stick, and optional saffron. Turn the lamb gently to coat it in the aromatic mixture.

  3. Slowly braise. Add enough water to come most of the way up the meat. Bring to a gentle simmer, cover, and cook over low heat for approximately 1½–2½ hours, until the lamb is nearly fork-tender. Add a little water if needed.

  4. Add the sweetness. Stir in the raisins and honey. Continue simmering gently, uncovered, for approximately 20–30 minutes, until the raisins are plump, the lamb is very tender, and the sauce has reduced to a rich, glossy consistency.

  5. Finish. Taste and adjust the salt and honey if necessary. Scatter the toasted almonds over the lamb just before serving.

Serve warm with Moroccan bread to enjoy the richly spiced sauce.

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