Moroccan Lamb and Raisin Mrouzia Tagine is a staple in the country. There is nothing tastier than tender lamb that has slow-cooked with sweet spices and aromatics. Using a the Moroccan spice blend “Ras El Hanout“, raisins, honey and almonds, perfectly balances the gamier meat.
The result is a blend of savory and sweet which truly is a marriage made in the cooking heavens.
I hope you will give the Moroccan Lamb and Raisin Mrouzia Tagineit a try and let me know what you think.
Moroccan Lamb and Raisin Mrouzia Tagine
DESCRIPTION
A Moroccan cuisine staple. We serve this on Shavuot holidays.
INGREDIENTS
- 2 lbs lamb shank
- ½ tsp salt
- 2 tbsp Ras el Hanout spice blend
- 1 pinch saffron
- 2 cups water
- 1 tbsp ground cinnamon
- ½ cup olive oil
- 2 tbsp honey
- 9 oz raisins
- 7 oz blanched almonds
INSTRUCTIONS
- In a saucepan, quickly heat the salt, Ras El Hanout, saffron, cinnamon over low heat for a few seconds to bring out the fragrance.
- Add the lamb and oil and cover with water and cook at low to medium heat for 30-40 minutes.
- When the meat is tender, add the honey, raisins, and cook for 10 minutes until the raisins are plump.
- When ready to serve, display the meat on a serving platter, pour the sauce and raisins over it, and sprinkle with almonds.
Notes
Note: If you don’t own a tagine, you can always use a slow cooker, Dutch oven or pot.
Arabic: MROUZIA or MOUROUZIYA
NUTRITION
Calories: 579kcalCarbohydrates: 46gProtein: 21gFat: 38gSaturated Fat: 5gTrans Fat: 1gCholesterol: 43mgSodium: 266mgPotassium: 725mgFiber: 7gSugar: 7gVitamin A: 6IUVitamin C: 2mgCalcium: 112mgIron: 4mg
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