Moroccan Lamb Tagine / Mrouzia Recipe / طاجین اللحم بالبرقوق / المروزية / Tajine de Viande‎

lamb

🥗Healthier: chicken

💰Cheaper: beef

Chicken is leaner and more affordable than lamb.

saffron

💰Cheaper: turmeric

Turmeric adds color and flavor at a lower cost.

almonds

🥗Healthier: sunflower seeds

💰Cheaper: peanuts

Sunflower seeds provide crunch without the cost of almonds.

raisins

💰Cheaper: dried cranberries

Dried cranberries offer a similar sweetness and texture.

Marinate the lamb with ras al hanout, ginger and garlic paste, salt, black pepper, and turmeric; mix well and refrigerate overnight or for at least an hour.

Soak saffron strands in hot water to extract color; add to the spice mixture.

Add soft unsalted butter and honey to the marinated lamb; mix well.

Slice the onion and soak golden raisins in hot water to soften; set aside.

Heat cooking oil in the tagine over medium heat; sauté the sliced onion for about 2 minutes.

Add the marinated lamb to the tagine and brown on all sides for about 5 to 7 minutes.

Add cinnamon sticks and half a cup of water; bring to a boil.

Reduce heat to low and let it cook for about 2 hours until the meat is tender.

After 2 hours, check the meat; remove cinnamon sticks and add drained raisins and plums; cook for another 30 minutes.

Toast the almonds by boiling them in water, then removing the skins; deep-fry in coconut oil until slightly changed in color.

Serve the tagine decorated with toasted almonds and alongside Moroccan bread, rice, or couscous.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens