📝 About This Recipe
A crown jewel of Moroccan gastronomy, this Mrouzia-style tagine is a masterful symphony of savory and sweet. Tender morsels of lamb are slow-cooked in a golden broth of saffron, ginger, and Ras el Hanout until they melt at the touch of a fork. Topped with jammy, cinnamon-scented prunes and the crunch of fried almonds, this dish represents the ultimate celebration of Maghrebi hospitality.
🥗 Ingredients
The Lamb and Marinade
- 2.2 lbs Lamb shoulder or neck (cut into 2-inch chunks)
- 2 large Onions (grated or very finely minced)
- 4 cloves Garlic (pressed or minced)
- 1 tablespoon Ginger powder
- 1 teaspoon Turmeric
- 1/2 teaspoon Saffron threads (crushed and soaked in 2 tbsp warm water)
- 1 tablespoon Ras el Hanout (high-quality Moroccan spice blend)
- 1 large Cinnamon stick
- 3 tablespoons Extra virgin olive oil
- 1 teaspoon Smeg (preserved butter) (optional, for authentic fermented flavor)
The Honeyed Prunes
- 1.5 cups Dried prunes (pitted)
- 3 tablespoons Honey (orange blossom honey preferred)
- 1 teaspoon Ground cinnamon
- 1 tablespoon Orange blossom water
Garnish and Finish
- 1/2 cup Blanched almonds (whole, skinless)
- 1 tablespoon Sesame seeds (toasted)
- 2 tablespoons Vegetable oil (for frying almonds)
👨🍳 Instructions
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1
In a large bowl, whisk together the olive oil, garlic, ginger, turmeric, Ras el Hanout, salt, pepper, and the saffron with its soaking water. Toss the lamb chunks in this marinade until thoroughly coated; for best results, let it marinate for at least 2 hours or overnight in the fridge.
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2
Place a heavy-bottomed tagine or Dutch oven over medium heat. Add the lamb (and any remaining marinade) and the grated onions. If using Smen, add it now.
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3
Brown the meat and onions gently for about 10-15 minutes, stirring occasionally. You aren't looking for a hard sear, but rather to soften the onions and let the spices bloom.
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4
Add the cinnamon stick and enough water to almost cover the meat (about 2-3 cups). Bring to a gentle simmer.
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5
Reduce the heat to low, cover tightly, and simmer. If using a Dutch oven, this will take about 1.5 to 2 hours. If using a traditional clay tagine, it may take up to 3 hours. The lamb is ready when it is 'butter tender' and pulls apart easily.
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6
While the lamb cooks, place the prunes in a small saucepan with 1 cup of water. Simmer for 10-15 minutes until they are plump and soft.
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7
Drain most of the water from the prunes, leaving just a few tablespoons. Stir in the honey, ground cinnamon, and orange blossom water. Simmer for another 5 minutes until the prunes are glazed and the liquid is syrupy.
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8
In a small skillet, heat the vegetable oil over medium heat. Fry the blanched almonds, stirring constantly, until they are an even golden brown. Drain on paper towels immediately.
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9
Once the lamb is tender, check the sauce consistency. If it's too thin, remove the lid and increase the heat for a few minutes to reduce it until it is thick, rich, and coats the back of a spoon.
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10
Gently fold half of the honeyed prunes and a spoonful of their syrup into the meat sauce to marry the flavors.
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11
To serve, arrange the lamb in the center of the tagine or a large platter. Top with the remaining prunes, drizzle with the extra syrup, and scatter the toasted almonds and sesame seeds over the top.
💡 Chef's Tips
Always use lamb shoulder or neck; these cuts have the intramuscular fat necessary to stay moist during the long braising process. Do not rush the onions—grating them allows them to melt into the sauce, creating the signature 'dgheera' (thick onion gravy). If you don't have Ras el Hanout, a mix of cardamom, clove, and nutmeg can work in a pinch, but the authentic blend is worth seeking out. Be careful when frying almonds; they continue to darken for a few seconds after being removed from the oil, so take them out when they are light gold.
🍽️ Serving Suggestions
Serve with warm, crusty Moroccan Khobz (bread) to soak up every drop of the decadent sauce. Pair with a side of fluffy couscous steamed with a touch of butter and salt. A simple Moroccan tomato and cucumber salad provides a refreshing, acidic contrast to the rich meat. Finish the meal with a glass of hot Moroccan Mint Tea to aid digestion and cleanse the palate.