Ingredients
- 1 pound of lamb tender meat or lamb shoulder chops
- 1 large onion grated
- 5 Oz of raisins (soaked in water)
- 4 Oz of blanched almonds
- 4 Tablespoons of butter
- 2 Tablespoons of honey
- 1/2 teaspoon of ginger powder
- 1/4 teaspoon of pepper (to taste)
- 1/2 teaspoon of salt (to taste)
- 1/4 teaspoon of ground cinnamon
- A large pinch of saffron
- A pinch of turmeric powder
- 1/2 teaspoon of Ras-El-Hanout
- water
Directions
- On medium heat, add the butter, the grated onion, the meat, and the spices. Mix well, cover your pan and let the meat cook for 5 minutes.
- Cover the meat with water. Cover the pan and let the meat cook for the next 45 minutes to 1 hour.
- When the meat is almost cooked, drain the raisins from their water and add them to the saucepan. Add the honey.
- Add a little more water to the meat and raisins if needed.
- Cover the pan and let the meat and raisins cook for the next 15 minutes.
- Before serving, fry the almonds in a little bit of oil until golden brown.
- Note: To serve the Mrouzia, put the meat first on the plate, cover it with the raisins and top it with the almonds. Enjoy!
