Lamb Mrouzia with Raisins and Almonds
Ingredients
- 500 gLamb neck (cut into large chunks)
- 500 gLamb shoulder (cut into large chunks)
- 2 pcOnion (finely sliced)
- 3 pcGarlic (minced)
- 2 tbspghee
- 2 tbspRas el hanout
- 1 tspGinger ground
- 1 pinchSaffron
- 1 pcCinnamon stick
- 150 gRaisin (soaked in water)
- 3 tbspHoney
- 100 gAlmond with skin (blanched and peeled)
- 100 mlPeanut oil (for frying almonds)
- 600 mlMineral water
- 1 pinchGray sea salt
Method
A festive dish where the lamb, slow-cooked for hours, ends up shredding at the touch of a fork in a dark, syrupy glaze. The heady scent of ras-el-hanout blends with the sweetness of raisins and the crunch of fried almonds.
- 1
In a large dish, mix ras-el-hanout, ginger, saffron and a little water. Thoroughly coat the lamb pieces. The meat must be well-infused with spices, let it rest if possible.
- 2
In a heavy pot, melt the ghee. Sauté the sliced onions until translucent. Add the meat and brown it on all sides. Add the garlic and the cinnamon stick.
- 3
Cover with mineral water. Cover and cook over very low heat. The meat is ready when it falls off the bone with no resistance.
- 4
Add the raisins and honey. Let it reduce uncovered, basting the meat often. The juice must reduce until it becomes a dark, glossy, syrupy sauce that coats the spoon.
- 5
Brown the almonds in a little peanut oil until they are evenly golden and crispy. Drain on paper towels.
Frequently asked questions
How do you get this dish right?
- Do not rush the reduction: the sugar from the honey and raisins must slowly caramelize the juice.
- If the sauce is too thin, remove the meat and reduce the juice alone until it reaches a syrupy consistency.
- Use a mix of neck and shoulder to have both fat and structure.
How long does this dish keep?
Keeps for 3 days in the fridge. This dish is even better reheated gently in a pan with a splash of water.
