Moroccan Lamb Tagine (Mrouzia)

This sweet and fragrant Moroccan lamb tagine (mrouzia) is fit for a special occasion like Eid al-Adha, but is also worth the effort on a chilly winter day.

• Preparation Time: 30 mins
• Cooking Time: 1 hr 20 mins
• Total Time: 1 hr 50 mins
• Calories: 494 Calories

Ingredients

• 1 teaspoon ground cinnamon
• salt to taste
• 1 teaspoon ground black pepper
• 2 cinnamon sticks
• 1 cup diced carrots
• 1 tablespoon paprika
• 1 tablespoon lemon juice, or more to taste
• 2 cloves garlic, finely chopped
• 1 teaspoon ground coriander
• 1 cup chopped dried apricots
• 1 shallot, finely chopped
• 2 medium onions, finely chopped
• 3 cups chicken stock, or more as needed
• 3 pounds lamb shoulder, trimmed and cut into cubes
• 2 cups whole blanched almonds
• 0.5 cup butter
• 0.5 teaspoon ground nutmeg
• 0.5 teaspoon ground cloves
• 0.5 cup raisins
• 0.33333334326744 cup honey
• 0.5 cup water
• 0.25 teaspoon red pepper flakes
• 0.5 teaspoon ground cardamom
• 0.25 teaspoon ground turmeric
• 1.5 teaspoons ras el hanout
• 0.25 teaspoon cayenne pepper, or more to taste
• 0.5 cup pitted, chopped prunes

Recipe Instructions

Step 1

Mix water, paprika, ras el hanout, black pepper, cinnamon, coriander, cloves, nutmeg, cardamom, cayenne pepper, turmeric, and salt in a small bowl. Add red pepper flakes to the spice paste if you want more of a kick to your dish.

Step 2

Place lamb cubes in a large bowl and rub in the spice paste. Cover and refrigerate 8 hours to overnight.

Step 3

Melt butter in a Dutch oven. Add onions, shallot, garlic, and cinnamon sticks; saute for 6 to 8 minutes. Add lamb with the spice paste. Cover with chicken stock and bring to a boil. Reduce heat to low and simmer until tender, 1 to 1 1/2 hours. Add more stock if lamb looks dry.

Step 4

Add almonds, carrots, apricots, raisins, prunes, and honey to the Dutch oven. Simmer until lamb is completely tender, carrots are cooked, and almonds are slightly softened, 15 to 30 minutes more. Add lemon juice. Season with salt.