Mrouzia (Sweet Lamb Stew) – A Flavorful Moroccan Delight

Mrouzia is a traditional Moroccan stew that combines tender lamb with the sweetness of raisins, honey, and a rich blend of aromatic spices. This dish is often enjoyed during special occasions, family gatherings, or festive meals. The sweetness from the honey and raisins pairs beautifully with the savory lamb and the complex spices, creating a rich and balanced dish that is both comforting and luxurious. Mrouzia is typically served with fluffy couscous or warm Moroccan flatbread (khobz), making it a complete and satisfying meal.

Ingredients

• 1.5 lbs (700g) lamb (shoulder, neck, or stew meat), cut into chunks
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground black pepper
• Salt to taste
• 1 tablespoon saffron threads (optional, for added flavor and color)
• 1/2 cup honey
• 1/2 cup raisins (golden or regular)
• 1/4 cup slivered almonds, toasted (optional, for garnish)
• 2 cups water or broth (chicken or beef)
• 1 tablespoon fresh parsley, chopped (for garnish)

Instructions

1. Brown the Lamb:

1. Heat the olive oil in a large pot or Dutch oven over medium-high heat.
2. Add the lamb chunks to the pot in batches (to avoid overcrowding) and brown them on all sides. This should take about 5-7 minutes. Once browned, remove the lamb from the pot and set it aside.

2. Sauté the Onions and Garlic:

1. In the same pot, add the chopped onion and garlic. Sauté for about 5 minutes, or until the onions become soft and translucent.
2. Add the cinnamon, ginger, cumin, turmeric, coriander, black pepper, and salt to the onions. Stir the spices and cook for an additional 1-2 minutes to release their aromatic flavors.

3. Cook the Stew:

1. Return the browned lamb to the pot and mix it well with the spiced onions.
2. Pour in the water or broth and add the saffron (if using). Stir to combine, ensuring the lamb is covered in liquid.
3. Bring the stew to a boil, then reduce the heat to low and cover the pot. Let it simmer for about 1.5 to 2 hours, or until the lamb becomes tender and the flavors meld together.

4. Add the Sweet Ingredients:

1. Once the lamb is tender, add the honey and raisins to the pot. Stir gently to combine.
2. Continue to cook for another 15-20 minutes, allowing the raisins to soften and the honey to infuse the stew, giving it a sweet, syrupy consistency.
3. Taste the stew and adjust the seasoning, adding more salt, pepper, or honey if needed.

5. Serve:

1. Once the stew is ready, ladle it into serving bowls.
2. Garnish with toasted slivered almonds and fresh parsley for added texture and color.
3. Serve the Mrouzia with warm couscous, Moroccan flatbread (khobz), or rice to soak up the delicious sauce.

Tips and Variations:

• Tenderness: To ensure the lamb is tender, slow-cook it on low heat for a longer time. The longer it simmers, the more flavorful and tender the meat will become.
• Fruit Variations: While raisins are traditional, you can also add dried apricots or prunes for a different sweetness and texture.
• Nuts: Toasted almonds are a common garnish for Mrouzia, but you can also use pistachios or pine nuts for added crunch and flavor.
• Broth: If you want a richer flavor, use homemade or store-bought lamb or beef broth instead of water.
• Spices: You can customize the spice mix to suit your taste. Some people like to add a bit of saffron for its distinct aroma and color, while others prefer a more intense cinnamon flavor.