Mrouzia

tasteofmaroc.com

Dawn Purvis

subheading: Meat and Marinade:

2.2 lbs Trimmed lamb with bones (shanks, neck or shoulder), - cut into large pieces

1 ½ tbsp Ras-el-hanout for Mrouzia, - preferably freshly ground

½ tsp ground pepper, - a mix of black and white

2 tbsp vegetable or olive oil

subheading: For Cooking the Meat:

4 tbsp olive and vegetable oils, - mixed

2 tsp ground ginger

1 medium-size yellow onion, - finely chopped, optional

1 tsp smen

1 tsp salt

1 cinnamon stick

½ tsp saffron threads

subheading: For Cooking the Raisins:

1.1 lbs dark raisins, - preferably not too sweet

1 tsp Ras el Hanout (Mrouzia blend), - freshly ground preferably

4 tbsp clear honey, - or icing sugar

1 tsp ground cinnamon

subheading: Garnishing:

5.2 oz whole blanched almonds

Directions at tasteofmaroc.com

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