Name: Moroccan Honey-Raisin Lamb Tagine
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 4 to 6 servings
Cuisine: Moroccan
Ingredients: 2 lbs bone-in lamb shoulder, trimmed and cut into 1.5-inch cubes; 2 tbsp olive oil; 2 tbsp unsalted butter; 2 large yellow onions, finely sliced; 4 garlic cloves, minced; 1 tbsp fresh ginger, finely grated; 1 1/2 tsp ras el hanout; 1 tsp ground cinnamon; 1/2 tsp saffron threads, bloomed in 2 tbsp warm water; 1 1/2 tsp fine sea salt; 1/2 tsp freshly ground black pepper; 2 cups warm water or low-sodium lamb stock; 1 cup golden raisins; 3 tbsp raw honey; 1/2 cup blanched slivered almonds, toasted; 2 tbsp sesame seeds, toasted

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Mrouzia is a beloved Moroccan celebration tagine traditionally served at Eid al-Adha, blending tender lamb with sweet raisins, warm spices, and toasted almonds. The slow braise yields fork-tender meat in a glossy, lightly syrupy sauce that balances savory depth with floral honey. Serve over steamed couscous to soak up every drop.

Prep Time20 mins

Cook Time120 mins

Total Time140 mins

Servings4

Yield4 to 6 servings

Nutrition Facts

Per serving (estimated)

685 kcalCalories
38 gFat
12 gSaturated Fat
42 gCarbs
4 gFiber
28 gSugar
42 gProtein
720 mgSodium
920 mgPotassium
145 mgCalcium
6 mgIron
8 mgVitamin C
95 mcgVitamin A

Ingredients

For the lamb and spice base

2 lbs bone-in lamb shoulder, trimmed and cut into 1.5-inch cubes
2 tbsp olive oil
2 tbsp unsalted butter
2 large yellow onions, finely sliced
4 garlic cloves, minced
1 tbsp fresh ginger, finely grated
1 1/2 tsp ras el hanout
1 tsp ground cinnamon

For the sauce and garnish

1/2 tsp saffron threads, bloomed in 2 tbsp warm water
1 1/2 tsp fine sea salt
1/2 tsp freshly ground black pepper
2 cups warm water or low-sodium lamb stock
1 cup golden raisins
3 tbsp raw honey
1/2 cup blanched slivered almonds, toasted
2 tbsp sesame seeds, toasted

Directions

Pat the lamb cubes dry with paper towels and season evenly with the salt, pepper, half of the ras el hanout, and half of the cinnamon.
Heat the olive oil in a clay tagine set over a heat diffuser, or in a heavy Dutch oven, over medium-high. Brown the lamb in batches for about 3 minutes per side until deeply caramelized, then transfer to a plate.
Reduce the heat to medium-low, add the butter, and stir in the onions. Cook gently for 8 to 10 minutes until soft and golden, then add the garlic and ginger and cook 1 minute more.
Sprinkle in the remaining ras el hanout and cinnamon, pour in the bloomed saffron with its liquid, and stir for 30 seconds until fragrant.
Return the lamb and any juices to the pot, add the warm stock, and bring to a gentle simmer. Cover and cook on the lowest heat for 90 to 105 minutes, stirring every 20 minutes, until the lamb is fork-tender.
Meanwhile, soak the raisins in warm water for 15 minutes, then drain. Toast the almonds and sesame seeds separately in a dry skillet over medium heat until golden, about 2 to 3 minutes, and set aside.
Stir the honey and drained raisins into the tagine. Cook uncovered for 10 to 15 minutes, allowing the sauce to reduce until it is glossy, lightly syrupy, and coats the back of a spoon.
Taste and adjust salt or honey, then sprinkle in the orange blossom water if using. Scatter the toasted almonds and sesame seeds generously over the top and serve immediately with fluffy couscous or crusty Moroccan bread.

Cook’s Notes

Use bone-in lamb shoulder for the deepest flavor and naturally silky sauce; boneless leg works but needs less cooking time.
Always use a heat diffuser under a clay tagine to prevent cracking and ensure gentle, even heat.
Do not skip browning the lamb in batches; fond on the bottom builds the rich color and savoriness of the final sauce.
Toast the almonds and sesame seeds only at the end so they stay crunchy against the glossy sauce.
For an authentic touch, add a small pinch of ground mastic or a splash of rose water alongside the orange blossom water.