← Nouns Cooking · Moroccan

Ingredients

• 1.2 kg bone-in lamb (shoulder, neck or shank), cut into large pieces
• 1 Onion, grated
• 1½ tbsp Ras el hanout
• 1 tsp Ground ginger
• ¼ tsp Ground turmeric
• 1 pinch Saffron, crumbled
• 1 tsp Salt
• ½ tsp Black pepper
• 3 tbsp Olive oil
• 30 g butter (or 1 tsp smen)
• 2 Cinnamon stick
• 750 ml Water
• 350 g dark raisins
• 4 tbsp Honey
• 1 tsp ground cinnamon
• 150 g whole blanched almonds
• 1 tbsp Sesame seeds, toasted (optional)

Method

1. Put the lamb in a heavy pot with the ras el hanout, ginger, turmeric, saffron, salt, pepper and 2 tbsp of the oil and rub it all in. Add the onion, butter and cinnamon sticks and cook over medium heat for 10 min, turning the meat, until it smells warm and sweet.
2. Pour in the water to almost cover, bring to the boil, then cover and simmer gently for 1½ hours, turning the meat now and then, until it is very tender. Meanwhile soak the raisins in warm water for 20 min.
3. Drain the raisins and add them with the honey and ground cinnamon. Simmer uncovered for 30–40 min, spooning the sauce over the meat, until it reduces to a thick, syrupy glaze. Watch closely near the end so it does not catch.
4. Fry the almonds in the remaining oil over medium heat for 4–5 min, stirring, until golden. Drain on paper.
5. Pile the lamb on a dish, spoon over the raisins and glaze, and scatter with the almonds and sesame seeds.

Tips

• Contains almonds and sesame. Mrouzia keeps for several days in the fridge; it was once made to preserve meat after the Eid sacrifice.
• A good, fragrant ras el hanout is the soul of this dish, so use a fresh jar.

Sources

Written in our own words after cross-checking these recipes:

Taste of Maroc Cooking With Alia