Mrouzia

مروزية

“Honey, raisins and ras el hanout — the feast-day lamb.”

Prep 20 min · Cook 2h · Serves 6 · Difficulty Medium · Origin: Fes and Marrakech, Morocco

Mrouzia is the dish of Eid al-Adha — the celebration after the sacrifice. Lamb is cooked with honey, raisins, almonds and ras el hanout (a complex blend of 25+ spices) until the sauce is thick, dark, and fragrant beyond description. The sweetness is not dessert-sweet but complex and ancient, a flavour that has been prepared in Moroccan homes on this day for over a thousand years.

Ingredients · Serves 6

• bone-in lamb, cut into large pieces1.5 kg
• ras el hanout spice blend3 tbsp
• ground ginger1 tsp
• ground cinnamon1 tsp
• ground black pepper½ tsp
• saffron, steeped in water¼ tsp
• honey3 tbsp
• raisins150 g
• blanched almonds, toasted100 g
• onions, grated2
• butter3 tbsp
• saltto taste

The Recipe

1. 1.Rub lamb with ras el hanout, ginger, cinnamon, black pepper and salt. Marinate for at least 2 hours.
2. 2.In a tagine or heavy pot, melt butter over medium heat. Add grated onion and cook until soft and golden, 10 minutes.
3. 3.Add the lamb and saffron water. Cover and cook on low heat for 1 hour, turning occasionally.
4. 4.Add honey, raisins and 100 ml water. Stir gently to combine with the sauce.
5. 5.Cover and cook for another 45–60 minutes until the lamb is very tender and the sauce has become thick and glossy.
6. 6.Scatter toasted almonds over the top. Serve with khobz bread.

Chef's Tips

• Ras el hanout is the key — buy it fresh from a spice souk in Fes or Marrakech for the best result.
• The dish should be sticky-sweet, not runny. If the sauce is too liquid, uncover and reduce for 10 minutes.