📝 About This Recipe
A crown jewel of Maghrebi festive cuisine, this Mrouzia-style tajine is the quintessential centerpiece for Ramadan iftars and Eid al-Fitr celebrations. The dish achieves a sublime balance between the savory, melt-in-your-mouth lamb and the honey-sweetened richness of jammy prunes. Infused with the 'head of the shop' spice blend (Ras el Hanout) and fragrant saffron, it offers a deeply aromatic experience that embodies the warmth and hospitality of Moroccan traditions.
🥗 Ingredients
The Meat and Marinade
- 3 lbs Lamb shoulder or neck (cut into large 3-inch chunks)
- 3 tablespoons Extra virgin olive oil
- 1.5 teaspoons Ginger powder
- 1 teaspoon Turmeric
- 1 teaspoon Ras el Hanout (authentic Moroccan spice blend)
- 1 generous pinch Saffron threads (crushed and soaked in 2 tbsp warm water)
- to taste Salt and black pepper
The Aromatics
- 2 large Yellow onions (grated or very finely minced)
- 4 pieces Garlic cloves (pressed or minced)
- 1 large Cinnamon stick (Ceylon cinnamon preferred)
- 1 bunch Cilantro and Parsley bouquet (tied together with kitchen string)
- 1 teaspoon Smeg (Smen) (Moroccan preserved butter (optional for authentic funk))
Caramelized Prunes and Garnish
- 1.5 cups Dried prunes (pitted)
- 3 tablespoons Honey (orange blossom honey is ideal)
- 1 teaspoon Ground cinnamon
- 1 tablespoon Sesame seeds (toasted)
- 1/2 cup Blanched almonds (fried in oil until golden brown)
👨🍳 Instructions
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1
In a large bowl, whisk together the olive oil, ginger, turmeric, Ras el Hanout, saffron water, salt, and pepper. Toss the lamb chunks in this marinade until thoroughly coated; for best results, let it marinate in the fridge for at least 2 hours or overnight.
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2
In a heavy-bottomed Dutch oven or a traditional clay tajine, heat a splash of oil over medium heat. Brown the lamb chunks in batches to avoid crowding, ensuring a golden crust on all sides.
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3
Remove the meat temporarily and add the grated onions to the same pot. Sauté for 5-7 minutes until they become translucent and start to melt into a paste.
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4
Stir in the garlic and the cinnamon stick, cooking for another minute until fragrant. Return the lamb and any accumulated juices to the pot.
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5
Add enough water (about 2-3 cups) to almost cover the meat. Place the herb bouquet on top and add the smen (if using). Bring to a gentle boil.
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6
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 clay tajine, it may take up to 3 hours. The meat should be 'fork-tender' and falling off the bone.
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7
While the meat cooks, place the prunes in a small saucepan with 1 cup of the cooking liquid from the lamb pot (once it has flavored), the ground cinnamon, and the honey.
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8
Simmer the prunes over medium-low heat for 15 minutes until the liquid reduces to a thick, syrupy glaze and the prunes are plump and shiny.
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9
Once the lamb is tender, remove the herb bouquet and the cinnamon stick. Increase the heat slightly to reduce the remaining sauce until it is thick, rich, and coats the back of a spoon.
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10
To serve, arrange the lamb in the center of a large platter or leave in the tajine. Spoon the syrupy prunes over the top and pour the remaining honey glaze from the small saucepan over the meat.
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11
Garnish generously with the toasted sesame seeds and the fried golden almonds for a necessary crunch.
💡 Chef's Tips
Always use lamb shoulder or neck for this dish; the fat content ensures the meat stays succulent during the long braising process. Avoid adding too much water at once; you want a concentrated sauce (called 'daghmira'), not a soup. Grate the onions instead of chopping them; they will dissolve and create the thick, signature Moroccan gravy. If you don't have Ras el Hanout, a mix of cardamom, nutmeg, and mace can serve as a quick substitute. Be careful not to overcook the prunes in the separate pot; they should be jammy and intact, not falling apart.
🍽️ Serving Suggestions
Serve with warm, crusty Moroccan Khobz (bread) to soak up the rich, spiced gravy. Pair with a side of fluffy couscous steamed with a touch of butter and orange blossom water. A fresh Moroccan tomato and cucumber salad provides a crisp, acidic contrast to the rich lamb. Finish the meal with a traditional glass of hot Moroccan mint tea to aid digestion. For a festive touch, serve alongside a bowl of hard-boiled eggs, a traditional garnish for celebratory tajines.