Mrouzia Ingredients:
- 1.5 kg of lamb (preferably with bones, shoulder or shank cuts)
- 2 large onions (finely chopped)
- 3 cloves of garlic (minced)
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground turmeric
- 1/2 teaspoon saffron threads (soaked in a little warm water)
- 1 teaspoon ground black pepper
- 1 teaspoon ground coriander
- Salt to taste
- 2 tablespoons honey
- 100 g dried prunes (or dates)
- 50 g toasted sesame seeds
- 3 tablespoons of olive oil
- 1/2 cup water
- 2 hard-boiled eggs (cut in halves, for garnish)
- Optional: 1/2 teaspoon Ras el Hanout (Moroccan spice blend)
Mrouzia Instructions:
- Marinate the lamb:
- In a large bowl, combine the minced garlic, ground cinnamon, ginger, turmeric, black pepper, ground coriander, saffron with its soaking water, salt, and Ras el Hanout (if using).
- Rub this spice mixture thoroughly onto the lamb pieces, ensuring they are well coated. Cover the bowl and let it marinate for at least 2 hours, preferably overnight in the refrigerator for the best flavor.
- Prepare the tagine (or pot):
- In a large tagine or heavy pot, heat the olive oil over medium heat. Add the chopped onions and cook until soft and translucent.
- Add the marinated lamb and brown it on all sides for about 5-7 minutes.
- Cook the lamb:
- Once the lamb is browned, add about 1/2 cup of water to the pot. Cover and let it simmer on low heat for about 1.5 to 2 hours, stirring occasionally. The lamb should become tender and begin to fall off the bone.
- Add the prunes (or dates) and honey:
- After the lamb has been cooking for about 1.5 hours, stir in the honey and add the dried prunes (or dates) to the pot. Continue cooking for another 30 minutes until the prunes are soft and the sauce has thickened to a rich, flavorful consistency.
- Toast the sesame seeds:
- In a small, dry skillet, toast the sesame seeds over medium heat until they are golden brown. Set aside.
- Garnish and serve:
- Once the lamb is tender and the sauce is reduced, transfer the Mrouzia to a large serving platter. Garnish with the hard-boiled eggs (cut in halves), sprinkle the toasted sesame seeds over the prunes, and serve hot.
Mrouzia suggestions:
- Mrouzia is traditionally served with couscous or fresh Moroccan bread to soak up the rich sauce.
Mrouzia Nutritional Information (per serving):
- Calories: 600-700 kcal
- Protein: 30 g
- Fat: 35 g
- Carbohydrates: 50 g
This flavorful and aromatic dish Mrouzia is perfect for special occasions or festive meals. It combines the richness of lamb with the sweetness of prunes and the crunchiness of sesame seeds, making it an unforgettable Moroccan delicacy. Enjoy!