Mrouzia (honey lamb tagine)
User Reviews
5
2 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
2 hrs 30 mins
-
rest time (approx)
12 hrs
-
Total Time
2 hrs 40 mins
-
Servings
3 or
-
Calories
609 kcal
-
Course
Main Course
-
Cuisine
Moroccan
Mrouzia (honey lamb tagine)
Report
This warmly-spiced and gently sweet lamb is comforting and flavorful. Perfect with bread or couscous.
Share:
Ingredients
For lamb - prepared ahead
- 1 tablespoon ras el hanout spice blend
- ½ teaspoon ground ginger
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 pinch saffron
- 1 tablespoon water
- 2 lb lamb shank
For rest of dish
- 2 tablespoon olive oil
- 1 tablespoon butter or ghee
- 1 onion medium, finely diced
- 1 cinnamon stick I suggest splitting in 2
- 3 cups water
- ½ cup raisins (or golden raisins/sultanas)
- 4 tablespoon honey
To top
- ½ cup almonds whole, blanched
- 1 tablespoon olive oil
Instructions
The night before cooking - marinating
- Mix together the ras el hanout, ginger, salt, pepper, saffron and water to form a paste. Rub the mixture all over the lamb shanks and place them in a dish. Cover and refrigerate overnight.
The next day - cooking
- The next day, warm the oil and butter in a pot with a lid large enough to hold the lamb shanks relatively snugly. Add the finely diced onion and cook for a few minutes to soften.
- Add the lamb shanks to the pot along with the cinnamon stick then pour in the 3 cups/720ml water. Bring to a simmer and reduce the heat and cover.
- Simmer the lamb shanks, turning occasionally as needed for around 2 hours or a little longer until pull-apart tender.
- As the lamb is cooking, cover the raisins with boiling water to re-hyrdrate them slightly. Once they swell up, drain and set aside. Also, warm the olive oil in a small skillet and fry the almonds for the topping for a couple minutes each side to gently brown. Remove from the oil and drain.
- Once the lamb is tender, add the honey and raisins. Stir to mix in. Cook, uncovered, over a medium-high heat for around 20 minutes to reduce the sauce before serving.
- Serve with couscous or bread on the side with the toasted almonds on top.
Notes
- Here I had 2 two large lamb shanks but if smaller, this will work with three. Depending on how much you serve with it (and meat to bone ratio), it should serve 2-3.
- You can make the lamb ahead of time and chill then reheat in the sauce. Don't add the almonds until the end to keep them crunchy (they can be stored at room temp for a few days - leftover almonds are great on their own!)
Nutrition Information
Show Details
Calories
609kcal
(30%)
Carbohydrates
52g
(17%)
Protein
32g
(64%)
Fat
33g
(51%)
Saturated Fat
7g
(35%)
Cholesterol
96mg
(32%)
Sodium
351mg
(15%)
Potassium
720mg
(15%)
Fiber
6g
(24%)
Sugar
26g
(52%)
Vitamin A
145IU
(3%)
Vitamin C
4mg
(4%)
Calcium
121mg
(12%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 3or
Amount Per Serving
Calories 609 kcal
% Daily Value*
| Calories | 609kcal | 30% |
| Carbohydrates | 52g | 17% |
| Protein | 32g | 64% |
| Fat | 33g | 51% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 96mg | 32% |
| Sodium | 351mg | 15% |
| Potassium | 720mg | 15% |
| Fiber | 6g | 24% |
| Sugar | 26g | 52% |
| Vitamin A | 145IU | 3% |
| Vitamin C | 4mg | 4% |
| Calcium | 121mg | 12% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
Other Recipes
You'll Also Love
