Skip to content
eatmundo

Morocco · Food

Mrouzia

120 min
630 kcal
6 servings

By eatmundo · August 3, 2026

Mrouzia🇲🇦AI-generated image

Same ingredients, elsewhere in the world

2 matches

Dishes from other countries' kitchens, made from the same core ingredients as Mrouzia. The percentage is the share of ingredients the two recipes have in common.

Same technique: Stew404 recipes from 26 countries

A deeply aromatic, honey-sweetened lamb tagine traditionally prepared during Eid al-Adha. It is characterized by the complex interplay of saffron, ginger, and cinnamon combined with toasted almonds.

According to eatmundo's ingredient comparison, the closest dish to Mrouzia from another cuisine is Chelow Mahicheh (Iran): the two share 60% of their ingredients.

Ingredients

tick what you already have - the rest goes on your shopping list
Adapt this recipe:
6 servings

How to Make It

  • 1

    Heat 60ml olive oil in a heavy-bottomed pot over medium heat and brown the 1.5kg lamb shanks on all sides until golden.

  • 2

    Add 3 finely diced onions, 4 crushed garlic cloves, 1 tsp ginger, 1 tsp turmeric, 2 tsp ras el hanout, 1 tsp ground cinnamon and a pinch of saffron to the pot, stirring for 5 minutes until the onions are translucent.

  • 3

    Pour in 1 litre of water, which should just cover the meat, bring to a gentle boil, then lower the heat to maintain a simmer.

  • 4

    Cover the pot tightly and let it braise for 90 minutes; keep an eye on the liquid level and add small splashes of water if it threatens to dry out.

  • 5

    Once the meat is tender enough to fall off the bone, stir in 1 tsp salt, then carefully lift the shanks out onto a plate so they do not break.

  • 6

    Add 120g honey and 150g raisins to the sauce and cook uncovered over medium heat for 30 minutes, stirring now and then, until it reduces into a rich, syrupy glaze that coats the back of a spoon; return the shanks and baste them in the sauce for 5 minutes.

  • 7

    Serve warm in a traditional clay tagine, ensuring each serving gets plenty of the reduced, caramelized onion sauce.

  • 8

    Garnish with 100g almonds, toasted in a dry pan for 5 minutes until golden, for the classic crunchy contrast to the tender, sweet meat.

Frequently Asked Questions

What is Mrouzia?

Mrouzia is a Moroccan sweet and savory tagine made primarily with lamb shank, saffron, ginger, and honey. It is a signature dish traditionally prepared during the Eid al-Adha festival.

Can I replace the lamb?

While goat is the traditional alternative, beef can work, though it requires longer cooking to achieve the same tenderness.

How do I know the sauce is ready?

The sauce is ready when it is thick, shiny, and the oil begins to separate slightly from the onion reduction.

Should I use honey?

Yes. Honey and raisins give Mrouzia its defining sweetness; this recipe adds 120g honey and 150g raisins while the sauce reduces.

Why is the meat tough?

This is usually due to insufficient cooking time; always braise on low heat until the meat separates easily with a fork.

Keep exploring