Mrouzia Lamb (Moroccan Lamb Stew)
Serves 6
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!
Ingredients
- 1/2 bunch parsley (leaves picked and sliced thin)
- 1 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)
Directions
- 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.
Nutrition
Amount Per Serving (based on 6 servings)- Calories: 480
- Fat: 0.0 g
- Saturated Fat: 8.0 g
- Trans Fat: 0.0 g
- Cholesterol: 120.0 mg
- Sodium: 190.0 mg
- Carbohydrates: 22.0 g
- Fiber: 3.0 g
- Added Sugars: 5.0 g
- Sugar: 0.0 g
- Protein: 41.0 g