Middle Eastern Recipes > Soups & Stews > Mrouzia >
Mrouzia
Moroccan salty-sweet tajine
3 LBS lamb (neck, shoulder or shanks), cut into 3" pieces
2 tsp. Ras el Hanout spice mix
2 tsp. ground ginger
Salt & black pepper to taste
1/2 tsp. turmeric
1/2 tsp. saffron threads, crumbled
1-1/2 C dark raisins or sultanas
2 onions, grated
3 garlic cloves, peeled & minced
1/2 C Smen (Moroccan Butter)
3 C water
1/2 C honey
1 tsp. ground cinnamon
1/2 C blanched almonds
Wash, drain and pat-dry lamb. In a bowl, combine Ras el Hanout, ginger, salt and black pepper to taste, turmeric and crumbled saffron threads; rub mixture evenly over lamb. Place in a bowl; cover and refrigerate for a few hours or overnight. Add raisins to a bowl; cover with water and set aside. Place lamb in a large cooking pot; add onions, garlic, cinnamon sticks and Smen. Cover and cook over medium heat for about fifteen minutes, stirring occasionally. Add three cups of water; simmer for about two hours or until lamb is tender. Drain raisins and add to cooking pot. Stir in honey and ground cinnamon; add blanched almonds. Add more water if necessary to cover the raisins. Simmer for about twenty to thirty minutes or until raisins are plump and the stew has a thick consistency. Remove and discard cinnamon sticks. Arrange lamb on a serving dish; place raisins and almonds on top. Pour remaining cooking sauce over the top and serve.
*Mrouzia image (C) Iron Bishop (2006). Used under the terms of the GNU Free Documentation and Creative Commons Attribution-Share Alike 3.0 Unported licenses.
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Food Fare Culinary Collection: Arabic Cookery
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