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LOCATION: Recipes >> Lamb >> Honeyed Lamb (Mrouzia) Morocco

Print this Recipe    Honeyed Lamb (Mrouzia) Morocco

serves 6

1/2 cup butter
pinch of saffron threads
1 teaspoon freshly ground black pepper
1 teaspoon ground cinnamon
2 teaspoons Ras el hanout
salt
3 lbs middle neck of lamb, with bone
1 cup raisins
3 onions, finely chopped
1 cup blanched almonds
2/3 cup water
1 1/4 cups clear honey
lemon juice

In a small bowl, crush the saffron with the remaining spices and
a pinch of salt. Rub most of the mixture into the lamb and mix the
remainder with the raisins. Put the lamb and remaining ingredients,
except the raisins, honey and lemon juice, in a pan, bring to the
boil then cover and cook gently, stirring occasionally, for about
1-1/4 hours until the meat is almost tender, add more water if
necessary to prevent the meat catching on the pan.

Stir in the raisins, honey and a good squeeze of lemon juice and
cook, uncovered, for a further 30 minutes until almost all the
liquid has evaporated, leaving a rich thick sauce.


Ras el hanout (moroccan spice mix)
makes about 2 1/2 tablespoons

6 allspice berries
4 cloves
1 1/2 teaspoon black peppercorns
1 1/4 teaspoon coriander seeds
1 teaspoon cumin seeds
1/4 teaspoon cayenne pepper
1 1/2 teaspoon ground cinnamon
1 teaspoon ground ginger

Put all the whole spices in a grinder or pestle and mortar and work
to a powder. Mix in the ground spices, then spoon into a glass
cottle. Keep in a cool, dark place.

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