Mrouzia is one of the jewels of Moroccan cuisine: a deeply sweet and savory lamb tagine, where the tender meat simmers with soft prunes, almonds, and honey, all enveloped in the warm aroma of ras-el-hanout. A dish for special occasions, it offers a magical balance between the melt-in-your-mouth meat and the sweetness of the fruit. Here is the recipe.
What cut of lamb is best for a mrouzia?
Mrouzia requires a cut of meat that can withstand long cooking and becomes meltingly tender: lamb shoulder , neck, or rib chops, AVS certified. The shoulder, marbled and gelatinous, is ideal: it practically confits in the honey sauce. Ask your butcher to cut it into bone-in pieces, which will infuse the sauce with their flavor. Allow 250g of meat per person.
AVS lamb shoulder
Halal lamb shoulder certified AVS, meltingly tender, perfect for a mrouzia that simmers in honey sauce.
Commander →See all our halal lamb →What is ras-el-hanout in mrouzia?
Ras el hanout is the king of spices in mrouzia: a blend of numerous spices (cinnamon, ginger, nutmeg, pepper, cloves, etc.) that gives the dish its warmth and complexity. It, along with cinnamon and saffron, creates the characteristic aroma of this tagine. Don't skimp on it: it's the dish's aromatic signature.
How to prepare prunes and almonds?
The prunes are candied in the honey sauce at the end of cooking until they become glossy and meltingly soft—some people even soak them slightly in a little orange blossom water to plump them up. The almonds are toasted separately (in a pan or oven) to retain their crunch, then sprinkled over the top just before serving. A few toasted sesame seeds are often added. This contrast of soft and crunchy textures is what makes mrouzia so charming.
How to successfully cook mrouzia?
First, brown the meat with the onions, spices, saffron, and a little butter (traditionally ghee). Cover with water and simmer over low heat for 2 hours , until the meat is very tender. Then add the honey and prunes, and continue cooking for another 20 to 30 minutes so the sauce caramelizes and coats the meat. The sauce should be thick, glossy, and syrupy.
What should mrouzia be served with?
Mrouzia is enjoyed with Moroccan bread (khobz) for dipping, or with semolina. It's a rich and festive dish, often served during Eid al-Adha because it keeps well thanks to the honey and spices. Serve it piping hot, generously sprinkled with toasted almonds and sesame seeds.
A meltingly tender shoulder of lamb, generous ras-el-hanout, honey and candied prunes: mrouzia is an unforgettable festive tagine, where sweet and savory meet in a bright and fragrant sauce.
