Mruziyya: Delicious Recipe for Moroccan Lamb Tajine
“Mruziyya”, Lamb Tajine with Raisins & Almonds
This is a very unique heartwarming dish that I ate throughout my travels in Morocco and one of the best memories I retain in the “culinary climatic pleasures” of my mind. I tried it for the first time in a very basic tiny restaurant with no pretencions what so ever and it was a big surprise. I have never forgotten that experience and I hope you can share with your loved ones this very tasty Moroccan piece of art.
This dish is traditionally prepared for Eid al-Adha (Feast of the Sacrifice). Because of the over-supply of lamb at this time, the cooking of the meat in spices, butter and honey means that it keeps well and can be eaten over a number of days. The famous Moroccan spice mixture, ras el-hanout is a prominent taste in this dish, but if you find it too fragrant, a mixture of cinnamon and ginger with a touch of black pepper will suffice.
Spices used in Moroccan Cuisine
How to Make Moroccan Mruziyya
1kg/35.3oz lamb cut into pieces
3-4 teaspoons ras el-hanout
1 pinch powdered saffron strands
1 stick cinnamon
200g/7oz unsalted butter
1 Tablespoon olive oil
2 Tablespoon honey
200g/7oz blanched almonds
salt to taste
Rub ras el-hanout into meat pieces and put the meat, saffron, cinnamon stick, butter and oil into pot and add water to cover. Bring to boil and simmer for about 90 minutes. Check from time to time that there is enough water to keep tha meat from sticking to the pan.
Add raisins and honey. Cook for another 20 to 30 minutes or until the sauce is reduced to rich syrup. Brush the blanched almonds with butter or oil and grill them until slightly browned. Before serving, sprinkle the almonds over the tajine. Serve piled onto a shallow terracotta dish.
This dish can keep for a few days if you put it into a terracotta or glass container. Make sure that the meat is well covered in sauce, which will form a protective layer once it cools.
You can swap the raisins for prunes if you like and it also tastes delicious.
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