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Loading...A festive Moroccan stew traditionally served during Eid al-Adha, where tender lamb is slow-braised with warm spices, sweet raisins, and golden honey until the sauce turns glossy and syrupy. The balance of cinnamon, saffron, and orange blossom water gives the dish its signature perfume, while toasted almonds add a buttery crunch on top. Serve over couscous or with crusty bread to soak up the luscious sweet-savory sauce.
Prep Time20 mins
Cook Time90 mins
Total Time110 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 560 kcalCalories
- 26 gFat
- 7 gSaturated Fat
- 48 gCarbs
- 4 gFiber
- 36 gSugar
- 34 gProtein
- 720 mgSodium
- 780 mgPotassium
- 110 mgCalcium
- 4.5 mgIron
- 8 mgVitamin C
- 50 mcgVitamin A
Ingredients
For the lamb and spice base
- 2 lbs (900 g) boneless lamb shoulder, cut into 1.5-inch pieces
- 2 large yellow onions, finely grated
- 3 tbsp olive oil
- 2 tsp ras el hanout
- 1 1/2 tsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp fine sea salt and freshly ground black pepper, combined
- Pinch of saffron threads (about 1/4 tsp), bloomed in 2 tbsp warm water
For the sweet glaze and finishing
- 1/2 cup (170 g) honey
- 1 cup (150 g) golden raisins
- 1 cinnamon stick
- 2 tbsp orange blossom water
- 1/2 cup (70 g) blanched whole almonds
- 1 tbsp toasted sesame seeds
- 1 tbsp unsalted butter
Directions
- Pat the lamb pieces dry and toss them in a large bowl with the grated onion, olive oil, ras el hanout, ground cinnamon, ginger, salt and pepper, and bloomed saffron with its soaking water. Cover and marinate for at least 30 minutes, or up to overnight in the refrigerator.
- Heat a heavy-bottomed pot, Dutch oven, or clay tagine over medium heat. Add the lamb and all of its marinade, then sear for 6 to 8 minutes, turning occasionally, until the meat is lightly browned on all sides.
- Pour in 1 1/2 cups (360 ml) of water, bring to a gentle boil, then reduce the heat to low. Cover and simmer for 60 to 70 minutes, stirring every 15 minutes, until the lamb is fork-tender and the liquid has reduced by about half.
- Stir in the honey, raisins, and cinnamon stick. Continue to simmer uncovered for 15 to 20 minutes, allowing the sauce to thicken into a glossy, syrupy glaze that coats the back of a spoon.
- Meanwhile, melt the butter in a small skillet over medium heat and toast the blanched almonds for 3 to 4 minutes, shaking the pan frequently, until pale golden. Stir in the orange blossom water and sesame seeds during the last 30 seconds, then remove from heat.
- Fish out the cinnamon stick from the stew. Taste and adjust sweetness with a touch more honey or seasoning with a pinch of salt if needed.
- Spoon the lamb onto a warm serving platter or shallow bowl and generously spoon the honey-raisin sauce over the top.
- Scatter the toasted almond and sesame mixture over the lamb, and serve immediately with steamed couscous, crusty bread, or buttered vermicelli noodles.
Cook’s Notes
- Mrouzia is traditionally a celebratory Eid al-Adha dish, so don't skimp on the saffron and orange blossom water — they give the stew its unmistakable Moroccan perfume.
- If using a clay tagine, keep the flame very low and use a heat diffuser to prevent cracking; a Dutch oven is more forgiving for first attempts.
- The sauce should be glossy and thick enough to cling to the lamb; if it reduces too much, splash in a few tablespoons of water to loosen it.
- Marinating the lamb overnight deepens the flavor and helps tenderize the meat, especially if using a leaner cut like leg.
- For a more pronounced sweet-savory contrast, finish with a tiny pinch of flaky salt and a small squeeze of lemon just before serving to cut through the richness.
