Mrouzia is a dish generally prepared during traditional festive occasions in Morocco and more particularly during Eid el-kebir or Tabaski festival, a great idea for a dish to prepare during your festive occasions to receive your guests. It is a dish with sweet and salty flavors made mainly of mutton or lamb, mrouzia spice, blanched almonds, honey for the sweet flavor and many other ingredients. Moroccan mrouzia needs to be cooked without any pressure because the meat must be tender and at the same time caramelized. In this article, I show you in detail the best recipe for Moroccan mrouzia.
INGREDIENTS
- 1 kg of lamb meat
- 200g of raisins
- 100g almonds
- 1 tsp salt
- tsp ground ginger
- 1 tsp turmeric
- 1 tsp cinnamon
- Olive oil
- 1 tablespoon of mrouzia
- Sunflower oil
- 2 drops of garlic
- 2 tablespoons of honey
- 100 ml of water
Total time
Preparation: 30 min Cooking: 2h Resting: 4h minimum
PREPARATION
1
To make your mrouzia, you must first peel the almonds. To do this, you must first blanch them by soaking them for 5 minutes in boiling water. The skins will therefore come off very easily, remove them and set aside the very clean almonds.
2
Then in a large salad bowl, pour the spices: ginger, turmeric, mrouzia, cinnamon, pepper. Then the previously grated garlic, salt, olive oil and mix everything properly. The mrouzia spice is in fact a typically Moroccan spice blend that you can get in Moroccan markets or supermarkets.
3
Then add some saffron threads. For a better result, introduce it in about 50 ml of water, mix properly with a spoon before adding to the preparation. Then mix everything properly.
4
It's time to marinate the meat. Add the pieces of lamb, mix, cover with cling film and marinate for at least 4 hours. The best thing is to start preparing your mrouzia the day before and marinate the meat overnight.
5
Once the meat is properly marinated, brown the pieces in olive oil previously heated in a large casserole dish. Let it grill for a few minutes, add 800 ml of water and bring to the boil.
6
When the preparation begins to boil, lower the heat to medium, cover the casserole and cook very gently for about 1 hour to 1 hour 30 minutes. You will therefore need to check the preparation every 30 minutes and, above all, turn the meat over each time.
7
When the meat is cooked, still over medium heat, add the honey, raisins and mix. Cook until the sauce thickens and the meat is well caramelized.
8
In the meantime, you need to fry the almonds. Brown them in a pan with cold sunflower oil. Make sure to put the almonds in cold oil to get a result of nice and crunchy almonds. When the oil starts to heat up, all you have to do is stir until the almonds are nice and golden.
9
Then drain and place on absorbent paper.
10
When the meat preparation is well caramelized and the sauce is thick, your Moroccan mrouzia is ready. Serve and simply arrange the almonds. Enjoy hot. Enjoy your meal.
