About This Dish
A spectacular Eid al-Adha dish that is the most lavishly sweet of all Moroccan meat preparations. Lamb is slow-braised with ras el hanout, honey, cinnamon, and saffron, then adorned with raisins and toasted almonds and sesame seeds. The dish is deeply associated with the Eid sacrifice festival and represents the ultimate expression of Moroccan sweet-and-savory cooking. Mrouzia has ancient roots — it was documented in medieval Moroccan cookbooks from the 13th century. The combination of spices in the ras el hanout used for mrouzia is a special, more complex blend than the everyday version.
Ingredients
- 1.5 kg Lamb shoulder, large pieces
- 2 tbsp Ras el hanout (complex blend)
- 4 tbsp Honey
- 2 tsp Ground cinnamon
- 1 tsp Saffron threads
- 200 g Raisins
- 150 g Blanched almonds, toasted
- 3 tbsp Sesame seeds, toasted
- 50 g Butter
- 3 tbsp Olive oil
- to taste Salt and pepper
- 2 cups Water
Instructions
- 1
Season lamb generously with ras el hanout, cinnamon, saffron, salt, and pepper.
- 2
Brown lamb in olive oil and butter. Add water, cover, and simmer for 2.5 hours.
- 3
Add honey and raisins. Cook uncovered for 30 minutes until sauce is thick and glossy.
- 4
The meat should be very tender and the sauce syrupy.
- 5
Transfer to a platter. Top with toasted almonds and sesame seeds.
Tips & Tricks
- Use the most complex ras el hanout you can find — it should contain 20+ spices.
- The sauce must reduce to a thick, honey-like glaze — patience is required.
- This is traditionally a very sweet dish. Adjust honey if you prefer less sweetness.