Moroccan Lamb Tagine with Raisins, Almonds, and Honey |
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Prep Time: 20 Minutes Cook Time: 160 Minutes |
Ready In: 180 Minutes Servings: 6 |
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Mrouzia Mrouzia is a dish traditionally made after the celebration of Aid el Kebir ( Feast of the Slaughter of the Lamb ), an occasion when, historically, a family would have large amounts of meat on hand. In the days before refrigeration, the lamb was cooked in copious amounts of fat and spices to preserve it. Don't worry this version has much less butter and less intense spicing than the original. Active time: 20 min Start to finish: 3 hr Ingredients:
2 teaspoons ras-el-hanout |
2 teaspoons salt |
3/4 teaspoon black pepper |
3/4 teaspoon ground ginger |
1/4 teaspoon crumbled saffron threads |
3 cups water |
3 lb boneless lamb shoulder, cut into 1-inch cubes |
1 large onion, coarsely grated (1 cup) |
2 garlic cloves, finely chopped |
2 (3-inch) cinnamon sticks |
1/2 stick (1/4 cup) unsalted butter, cut into pieces |
1 1/4 cups raisins |
1 1/4 cups whole blanched almonds |
1/2 cup honey |
1 teaspoon ground cinnamon |
accompaniment: couscous |
Directions:
1. Whisk together ras-el-hanout, salt, pepper, ginger, saffron, and 1 cup water in a 5-quart heavy pot. Stir in lamb, remaining 2 cups water, onion, garlic, cinnamon sticks, and butter and simmer, covered, until lamb is just tender, about 1 1/2 hours.
2. Stir in raisins, almonds, honey, and ground cinnamon and simmer, covered, until meat is very tender, about 30 minutes more.
3. Uncover pot and cook over moderately high heat, stirring occasionally, until stew is slightly thickened, about 15 minutes more.
4. Cooks' note: Tagine can be made 1 day ahead and cooled, uncovered, then chilled, covered.
5. *Available at specialty foods shops and Kalustyan's (800-352-3451).
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