MOROCCAN LAMB TAGINE (MROUZIA)
A delicious, sweet, and fragrant tagine usually made for Eid al-Adha, but also perfect for winter days. This dish is best made a day in advance, as it tastes twice as good the next day! Serve with couscous, rice, or bread.
Provided by Kate Veeoh
Categories Soups, Stews and Chili Recipes Stews
Time 9h50m
Yield 12
Number Of Ingredients 27
Steps:
- Mix water, paprika, ras el hanout, black pepper, cinnamon, coriander, cloves, nutmeg, cardamom, cayenne pepper, turmeric, and salt in a small bowl. Add red pepper flakes to the spice paste if you want more of a kick to your dish.
- Place lamb cubes in a large bowl and rub in the spice paste. Cover and refrigerate 8 hours to overnight.
- Melt butter in a Dutch oven. Add onions, shallot, garlic, and cinnamon sticks; saute for 6 to 8 minutes. Add lamb with the spice paste. Cover with chicken stock and bring to a boil. Reduce heat to low and simmer until tender, 1 to 1 1/2 hours. Add more stock if lamb looks dry.
- Add almonds, carrots, apricots, raisins, prunes, and honey to the Dutch oven. Simmer until lamb is completely tender, carrots are cooked, and almonds are slightly softened, 15 to 30 minutes more. Add lemon juice. Season with salt.
Nutrition Facts : Calories 493.6 calories, Carbohydrate 34.7 g, Cholesterol 78.5 mg, Fat 32.2 g, Fiber 5.7 g, Protein 21.6 g, SaturatedFat 10.7 g, Sodium 294.6 mg, Sugar 23.5 g
HONEYED LAMB (MROUZIA)
A Moroccan tagine traditionally served after the Aid el Kebir. Making the tagine 24 hours in advance lets the flavor develop, but it's good even if made and eaten immediately.
Provided by Queen Dragon Mom
Categories < 4 Hours
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Crush the saffron with the remaining spices and a pinch of salt. Rub most of the mixture into the lamb.
- Mix the remaining spice mixture with the raisins, set aside.
- Put the lamb and remaining ingredients except honey, raisins and lemon juice, in a pan, bring to a boil then cover.
- Cook gently, stirring occasionally for 1 1 -14 until meat is almost tender. Add more water if meat seems to be sticking.
- Stir in raisins, honey and a good squeeze of lemon juice and cook, uncovered, for a further 30 minutes until almost all the liquid has evaporated.
- The remaining liquid will be your sauce.
- Serve with pita and basmati rice.
Nutrition Facts : Calories 923.7, Fat 50.2, SaturatedFat 20, Cholesterol 160.7, Sodium 310.7, Carbohydrate 87.9, Fiber 4.8, Sugar 75.8, Protein 38.6
MROUZIA LAMB SHANKS
This recipe for mrouzia, a Moroccan tagine of lamb shanks with a syrupy sauce made with onions, ras el hanout, honey and raisins, is adapted from "Casablanca: My Moroccan Food" by Nargisse Benkabbou (Firefly, 2018). This centuries-old dish has been around so long that traditional recipes call for large amounts of animal fat and honey, which were needed to preserve the meat before the invention of modern refrigeration. Mrouzia is usually served to celebrate Eid al-Adha (also known as Eid el-Kabir), or other special occasions. Enjoy with fluffy couscous or plenty of crusty bread.
Provided by Nargisse Benkabbou
Categories dinner, meat, soups and stews, tagine, main course
Time 3h
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium-high heat.
- Working in batches if needed, add the lamb shanks and cook until browned on each side, about 15 minutes. (Make sure that the oil is very hot before adding the meat; you should hear a sizzle when the meat touches the pan, otherwise it isn't hot enough.) The meat will be released naturally from the pan once browned on one side, so don't be tempted to turn it beforehand. Transfer the browned lamb shanks to a dish and set aside until ready to use.
- Reduce the heat under the pot to medium, add the remaining 1 tablespoon olive oil, the onion, garlic, ras el hanout, salt, cinnamon and saffron and cook for about 5 minutes, stirring occasionally.
- Return the lamb shanks to the pan, add the stock and bring to a boil over high heat. (The meat of the shanks should be mostly covered, but not necessarily fully submerged in the stock.) Cover the pan, reduce the heat to medium-low and simmer gently, stirring occasionally, until the meat is fully cooked and fork tender, about 2 hours, depending on the size of your shanks. If it looks like there isn't enough liquid in the pan and the tagine is drying out at any point during the cooking process, add a couple tablespoons of water.
- Meanwhile, heat the oven to 400 degrees. Spread the almonds out on a cookie sheet and roast for 10 to 12 minutes or until lightly golden, giving them a good stir halfway through to make sure that they roast evenly. Remove from the oven and leave until cool enough to handle, then grind using a food processor or crush with a rolling pin until coarsely ground. Set aside until ready to serve.
- Once the lamb shanks are fully cooked, remove them from the pan and set aside. Add the raisins and honey to the sauce and gently stir to combine. Cook, uncovered, over medium-low heat for about 35 minutes, stirring occasionally, until the sauce has reduced to a syrup-like consistency and the raisins are plump.
- When the sauce is ready, return the lamb shanks to the pan to warm them through and coat them with the sauce. Garnish with almonds and serve immediately with fluffy couscous or crusty bread.
MOROCCAN LAMB TAGINE WITH RAISINS, ALMONDS, AND HONEY
Steps:
- Whisk together ras-el-hanout, salt, pepper, ginger, saffron, and 1 cup water in a 5-quart heavy pot. Stir in lamb, remaining 2 cups water, onion, garlic, cinnamon sticks, and butter and simmer, covered, until lamb is just tender, about 1 1/2 hours.
- Stir in raisins, almonds, honey, and ground cinnamon and simmer, covered, until meat is very tender, about 30 minutes more.
- Uncover pot and cook over moderately high heat, stirring occasionally, until stew is slightly thickened, about 15 minutes more.
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