Moroccan Lamb Tagine with Raisins, Almonds, and Honey

Moroccan Lamb Tagine with Raisins, Almonds, and Honey
Moroccan Lamb Tagine with Raisins, Almonds, and Honey
Mrouzia Mrouzia is a dish traditionally made after the celebration of Aid el Kebir ("Feast of the Slaughter of the Lamb"), an occasion when, historically, a family would have large amounts of meat on hand. In the days before refrigeration, the lamb was cooked in copious amounts of fat and spices to preserve it. Don't worry — this version has much less butter and less intense spicing than the original. Active time: 20 min Start to finish: 3 hr
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 6 to 8 servings
African Moroccan Fruit Lamb Nut Dinner Dried Fruit Raisin Meat Almond Spice Fall Winter Honey Gourmet Wheat/Gluten-Free Peanut Free Soy Free
  • 1 teaspoon ground cinnamon
  • 3 cups water
  • 1/2 cup honey
  • 2 teaspoons salt
  • 3/4 teaspoon black pepper
  • 3/4 teaspoon ground ginger
  • 2 garlic cloves, finely chopped
  • 2 (3-inch) cinnamon sticks
  • Carbohydrate 43 g(14%)
  • Cholesterol 138 mg(46%)
  • Fat 54 g(84%)
  • Fiber 4 g(17%)
  • Protein 34 g(68%)
  • Saturated Fat 20 g(102%)
  • Sodium 698 mg(29%)
  • Calories 780

Preparation 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. Cooks' note:•Tagine can be made 1 day ahead and cooled, uncovered, then chilled, covered. *Available at specialty foods shops and Kalustyan's (800-352-3451).

Preparation 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. Cooks' note:•Tagine can be made 1 day ahead and cooled, uncovered, then chilled, covered. *Available at specialty foods shops and Kalustyan's (800-352-3451).

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