Mrouzia - Lamb Tajine with Raisins and Almonds
This dish is normally reserved for big occasions or birthdays. Contrary to popular belief, tajine is not a sweet dish. In reality, This dish is normally reserved for big occasions or birthdays.
Ingredients
- 3 pounds lamb shoulder, cut in large pieces with the bone
- 1 Tbsp Ras-el-Hanout
- 1 tsp black pepper
- 1 tsp dried ginger
- 1 generous pinch saffron (¼ g)
- 1 cup dried raisins
- 3 onions, minced fine
- 1 cup white almonds
- ¼ lb butter
- 1 tsp salt (or more)
- ½ to ¾ cup honey
- 2 inches cinnamon, ground
Method
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1
Rinse and drain the meat.
-
2
Grind the ras-el-hanout, pepper, ginger, and saffron.
-
3
Mix the ground spices into ¼ cup water. -
4
Put the meat in a bowl and add half the spiced water. Mix well.
-
5
Put the raisins in a bowl and submerge in the remaining spice water. -
6
Put the meat in a tajine pot. Add the onions, almonds, salt and butter.
Cook the tajine, covered, on medium-low heat (around an hour after it begins to simmer). Stir lightly and and add a little boiling water if the juice gets too thin. -
7
When the meat is cooked, add the soaked raisins, honey, and sugar. Continue simmering until the meat is falling off the bone (another 15-20 minutes). -
8
Turn off the heat and let rest before serving with bread.
