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Mrouzia, Moroccan Tagine with Raisins, Almonds, and Honey

Mrouzia, Moroccan Tagine with Raisins, Almonds, and Honey
Mrouzia, Moroccan Tagine with Raisins, Almonds, and Honey is an easy traditional Moroccan dish served mainly during the holidays and dinner parties. It is a dish that is made with lamb, but you can also make it beef.

There are several ways of making Mrouzia, but they all will have ras el hanout and safron. Today, I am sharing my mom’s recipe. My mom uses smen, the Moroccan preserved butter. The combination of smen, saffron and ras el hanout creates an outstanding aroma and flavor.

Due to its spicy yet sweet flavor, this authentic Moroccan dish will be a great addition to your meal during the holidays. Whether it is Thanksgiving or Christmas, I’d say to break away from the habit and serve this delicious tajine instead of serving a beef roast.

These ingredients will serve 2 to 4 people. You can easily double or triple the ingredients. If you do so, you want to reduce the amount of almonds and raisins.

Let’s make Mrouzia!

Prep time: 15 minutes

Cook time: 2 hours

Serves: 4

Ingredients:

1 lb of lamb or beef shanks (you can also use beef roast)
1 small onion finely chopped
1 cinnamon stick
1 tablespoon of canola oil (or your favorite cooking oil)
1 teaspoon of smen (Moroccan preserved butter) (optional)
Salt and pepper to taste
1 teaspoon of ground ginger
1 teaspoon of  ras el hanout
1/2 teaspoon of saffron threads, crumbled
1 tablespoon of honey
3/4 cup of blanched almonds
3/4 cup of raisins
3 cups of water

Directions:

Mrouzia, Moroccan Tagine with Raisins, Almonds, and Honey 1
In a pot or dutch oven, combine the first 9 ingredients.

Mrouzia, Moroccan Tagine with Raisins, Almonds, and Honey 2
Saute on low medium heat until the onions are softened and the meat is browned.

Mrouzia, Moroccan Tagine with Raisins, Almonds, and Honey 3
Add the water, cover the pot and cook for 1 hour to 90 minutes, or until the meat is fork tender and the broth has reduced.
If the meat is not cooked and the broth is significantly low, then add about 1 -1 1/2 cups of hot water and cook some more.

Mrouzia, Moroccan Tagine with Raisins, Almonds, and Honey 4
Once the meat is cooked, you should have about 1 cup of broth remaining. Add the raisins, blanched almonds and honey. Cook for an additional 10 to 15 minutes until the almonds are soft and have absorbed the flavor from the spices.
At this point you must keep an eye on the tajine to make sure it doesn’t burn. You want to have about 1/2 cup of thick broth left. By adding the honey, you’ll make easier for the meat to caramelize, which will taste great. But you might end up with a sticky mess.

Mrouzia, Moroccan Tagine with Raisins, Almonds, and Honey 5
Serve the Mrouzia hot with bread or steamed rice.

Mrouzia, Moroccan Tagine with Raisins, Almonds, and Honey
 
Prep time
Cook time
Total time
 
Loubna El Maziati:
Ingredients
  • 1 lb of lamb or beef shanks (you can also use beef roast)
  • 1 small onion finely chopped
  • 1 cinnamon stick
  • 1 tablespoon of canola oil (or your favorite cooking oil)
  • 1 teaspoon of smen (Moroccan preserved butter) (optional)
  • Salt and pepper to taste
  • 1 teaspoon of ground ginger
  • 1 teaspoon of ras el hanout
  • ½ teaspoon of saffron threads, crumbled
  • 1 tablespoon of honey
  • ¾ cup of blanched almonds
  • ¾ cup of raisins
  • 3 cups of water
Directions
  1. In a pot or dutch oven, combine the first 9 ingredients.
  2. Saute on low medium heat until the onions are softened and the meat is browned.
  3. Add the water, cover the pot and cook for 1 hour to 90 minutes, or until the meat is fork tender and the broth has reduced. If the meat is not cooked and the broth is significantly low, then add about 1 -1½ cups of hot water and cook some more.
  4. When the meat is cooked, you should have about 1 cup of broth remaining. Add the raisins, blanched almonds and honey. Cook for an additional 10 to 15 minutes until the almonds are soft and have absorbed the flavor from the spices.
  5. Once the meat is cooked, you should have about 1 cup of broth remaining. Add the raisins, blanched almonds and honey. Cook for an additional 10 to 15 minutes until the almonds are soft and have absorbed the flavor from the spices.
  6. At this point you must keep an eye on the tajine to make sure it doesn't burn. You want to have about ½ cup of broth left. By adding the honey, you'll make easier for the meat to caramelize, which will taste great. But you might end up with a sticky mess.
  7. Serve the Mrouzia hot with bread or steamed rice.

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