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Recipes

Mrouzia - Lamb Tajine with Raisins and Almonds

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

  1. 1

    Rinse and drain the meat.

  2. 2

    Grind the ras-el-hanout, pepper, ginger, and saffron.

  3. 3


    Mix the ground spices into ¼ cup water.

  4. 4

    Put the meat in a bowl and add half the spiced water. Mix well.

  5. 5


    Put the raisins in a bowl and submerge in the remaining spice water.

  6. 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. 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. 8


    Turn off the heat and let rest before serving with bread.

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