Lamb Mrouzia with Raisins and Almonds

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.

• Prep time: 30 min
• Cook time: 150 min
• Difficulty: Medium
• Calories: 1354
• Protein: 61 g
• Carbs: 52 g
• Fat: 94 g

Ingredients

• 500 g Lamb neck ( cut into large chunks )
• 500 g Lamb shoulder ( cut into large chunks )
• 2 piece Onion ( finely sliced )
• 3 piece Garlic ( minced )
• 2 tbsp ghee
• 2 tbsp Ras el hanout
• 1 tsp Ginger ground
• 1 pinch Saffron
• 1 piece Cinnamon stick
• 150 g Raisin ( soaked in water )
• 3 tbsp Honey
• 100 g Almond with skin ( blanched and peeled )
• 100 ml Peanut oil ( for frying almonds )
• 600 ml Mineral water
• 1 pinch Gray sea salt

Instructions

1. Marinate the meat

   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. Sear and start cooking

   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. Slow simmer

   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. Candying with honey and raisins

   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. Prepare the almonds

   Brown the almonds in a little peanut oil until they are evenly golden and crispy. Drain on paper towels.

Chef's tips

• 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.

Storage

Keeps for 3 days in the fridge. This dish is even better reheated gently in a pan with a splash of water.