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Meat, Maghreb and Middle East

Lamb mrouzia with almonds and raisins

Mrouzia is a Moroccan dish of lamb slow cooked with honey and spices, served with raisins and toasted almonds. For 4 people, it takes 2 hours, including 90 minutes of gentle simmering, rated easy, for about €4.20 per person. The key is very low heat and adding the honey only at the end.

Tonight it's mrouzia, melt in your mouth lamb slow cooked with honey and ras el hanout, topped with raisins and toasted almonds, a Moroccan festive dish.

Lamb mrouzia with almonds and raisins
Total time
2 h
Difficulty
Easy
Cost per person
€4.20
Calories per person
700 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

Mrouzia is lamb that has melted for hours until it falls apart under a fork, sitting in a thick sauce scented with ras el hanout, ginger, and saffron. The honey added at the end coats the meat in a lightly sweet glaze, while the raisins plump up and the toasted almonds bring in the crunch that was missing. It's a generous dish with no tricky technique, mostly asking for patience.

This is the kind of dish to plan for a Sunday, when you have time to let it simmer without racing the clock, or for a meal where you want to impress without exhausting yourself in the kitchen. At Mon Chou, we like it for days when family or friends are coming over and you want a dish that tastes like it simmered all day, even though it mostly cooks itself.

The ingredients

4 people

Butcher

  • Boneless lamb shoulder 900 g

Fruits and vegetables

  • Onion 2

Pantry

  • Raisins 100 g
  • Whole almonds 80 g
  • Honey 3 tbsp
  • Ras el hanoutoften in the pantry 2 tsp
  • Ground gingeroften in the pantry 1 tsp
  • Cinnamonoften in the pantry 1 tsp
  • Saffronoften in the pantry 1 pinch
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Butter 30 g

Bakery

  • Round bread 1

Allergens Gluten, Tree nuts

The step by step recipe

  1. Cut the lamb into large chunks and rub them with the ras el hanout, ginger, saffron, salt, and pepper.

    Keep a bit of fat on, it makes the meat melt in your mouth after 2 hours of cooking.

  2. Brown the pieces in a Dutch oven with the butter, add the sliced onions, and cover with water halfway up. 15 min

    A good sear at the start gives a rich, brown sauce.

  3. Let it simmer covered over very low heat until the meat falls apart. 1 h 30

    If the sauce reduces too fast, add a splash of hot water.

  4. Add the raisins, cinnamon, and honey, and let it reduce until the sauce turns syrupy. 10 min

    Stir gently, the raisins plump up and caramelize.

  5. Dry toast the almonds in a pan, scatter them over the lamb, and serve with the bread. 5 min

    Watch closely, almonds go from golden to burnt in seconds.

Our tips to get it right

  • Pick a well marbled lamb shoulder rather than a very lean one, the fat renders during the two hours of cooking and makes the meat more tender.
  • Check the sauce texture before adding the honey, it should already have reduced and lightly coat the meat.
  • If you don't have saffron, swap it for a pinch of turmeric for color, the flavor will be a touch less refined but the dish still works.

The variations

  • Swap the lamb shoulder for beef chuck for a more budget friendly version, keeping the same cooking time.
  • For a vegetarian version, replace the meat with large chunks of butternut squash and cooked chickpeas, cutting the simmering time to 40 minutes.
  • For kids, make the sauce milder by halving the ras el hanout and adding a touch more honey.

What to serve it with

  • Round bread for dipping
  • Plain couscous
  • Mint tea

Storage

Mrouzia keeps for 3 days in the fridge in a sealed container, and it's often even better reheated the next day. It freezes well for up to 2 months, but leave out the almonds since they'd lose their crunch. Reheat gently in a pan or saucepan with a splash of water to loosen the sauce.

Questions about this dish

Can I make mrouzia ahead of time?

Yes, it's actually recommended, the meat falls apart even more and the flavors deepen after a night in the fridge. Reheat it gently the next day and add the toasted almonds just before serving.

What cut of lamb should I use if I don't have shoulder?

Lamb neck or leg cut into chunks work just as well, as long as the meat has a bit of fat to melt during cooking. Avoid very lean cuts, they'll turn out dry.

Does mrouzia freeze well?

Yes, up to 2 months in an airtight container, but without the almonds since they'd go soft. Toast fresh almonds right before serving after thawing.

What can I use instead of ras el hanout?

You can mix your own blend of cinnamon, ginger, cumin, and a bit of pepper, though the flavor will be less complex. Ras el hanout is really what gives this dish its character.

How long does it take to make a lamb mrouzia with almonds, raisins, and bread?

Count 2 h in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a lamb mrouzia with almonds, raisins, and bread?

About 700 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a lamb mrouzia with almonds, raisins, and bread cost?

About €4.20 per serving, or €16.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, tree nuts. Always check the labels of the products you buy.

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