Mrouzia Lamb (Moroccan Lamb Stew) Recipe
Mrouzia Lamb (Moroccan Lamb Stew)
Mrouzia lamb is a traditional Moroccan dish made with lamb, honey, raisins, and spices. The lamb is slow-cooked until tender, and the resulting dish is rich, flavorful, and slightly sweet. Mrouzia lamb is a festive dish often served during special occasions and holidays. We love it over couscous or with warm, toasted flat bread!
- 1/2 bunch parsley, leaves picked and sliced thin
- 3/4 cup sliced almonds, toasted
- 2 tablespoons honey
- 1 cup vegetable stock, homemade or store-bought
- 1/2 cup golden raisins
- 1 pinch of saffron
- 1 tablespoon ras el hanout (Moroccan spice mix)
- 1 large yellow onion, 1/2-inch sliced
- 6 cloves garlic, peeled and smashed
- 2 tablespoons extra virgin olive oil
- Kosher salt, to taste
- 3 pounds lamb shoulder, cut into 1-inch or 2-inch chunks
- Pat lamb dry with a paper towel. Heat a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add oil.
- Working in batches, sear lamb pieces on all sides. Remove browned lamb and set aside on a plate. Season with salt.
- In the same pot, add onion and cook until soft and browned on edges, about 5 to 6 minutes.
- Add garlic, ras el hanout, and saffron. Stir for a few seconds to toast the spices.
- Add lamb and any collected juices; then pour in vegetable stock.
- Cover pot with lid, reduce heat to low, and simmer 1 1/2 to 2 hours or until lamb is fork-tender. Check occasionally, giving it a quick stir. If it appears dry, add a few tablespoons water, as needed.
- Remove from heat. Uncover and stir in honey and raisins. Season with additional salt, to taste. Replace lid and let stand 15 minutes so that the raisins have a chance to plump.
- Just before serving, garnish with almonds and chopped parsley.