🇲🇦 Morocco · Food
Mrouzia
By eatmundo · August 3, 2026
🇲🇦 MAA 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.
Ingredients
check them off as you prepareHow 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, and a pinch of saffron to the pot, stirring for 5 minutes until the onions are translucent.
- 3
Pour in enough water to 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, being careful not to break the shanks.
- 6
Continue cooking uncovered for another 15 minutes, allowing the sauce to reduce into a rich, syrupy glaze that coats the back of a spoon.
- 7
Serve warm in a traditional clay tagine, ensuring each serving gets plenty of the reduced, caramelized onion sauce.
- 8
Garnish with toasted almonds and sesame seeds for the classic crunchy contrast to the tender, sweet meat.
Frequently Asked Questions
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?+
Traditional Mrouzia uses honey or raisins; add 2 tablespoons of honey during the last 15 minutes of cooking if you prefer a sweeter profile.
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.
🇲🇦 MA
