SALTY-SWEET GLAZED LAMB WITH ALMONDS AND RAISINS m’rouzia

This is an emblematic dish of Eid al-Adha, one of the most important feasts of the year.
To commemorate Abraham’s willingness to sacrifice his son, lambs are slaughtered and
prepared across the country. It remains a fundamental dish—and one of Morocco’s
most dazzling. At the end of cooking, the sauce should be a thick, deep brown glaze.
Ras el hanout is key, giving spicy background notes to the honeyed sweetness.
SALTY-SWEET
GLAZED LAMB WITH
ALMONDS AND RAISINS
m’rouzia
SERVES 6
1 Tbsp ras el hanout (see page 52)
1 tsp ground ginger
1⁄2 tsp ground mace
1 pinch saffron threads, dry-toasted and
ground (see page 50)
1 tsp sea salt
1⁄2 tsp freshly ground black pepper
1⁄4 cup/60 ml olive oil
4 lb/1.8 kg bone-in lamb leg, shoulder, or
saddle, cut into 10 or so thick pieces
2 Tbsp butter, cut into pieces
2 medium red onions, chopped
About 11⁄2 cups/225 g raisins
1 tsp ground cinnamon
1⁄2 cup/120 ml honey
3⁄4 cup/115 g unsalted toasted almonds
without skins
In a large, heavy pot, Dutch oven, or flameproof
casserole, add the ras el hanout, ginger, mace, saffron,
salt, and pepper. Moisten with the olive oil
and blend well. One by one, place the pieces of
lamb into the mixture and turn to coat. Add the
butter and scatter the onions across the top.
Place the pot over medium heat, cover, and
cook the lamb, turning from time to time, until
browned and fragrant, 8 to 10 minutes. Add
2 cups/480 ml water, loosely cover, and cook
over low heat for 1B⁄e hours. Add a bit of water
if needed to keep the sauce loose.
Add the raisins, cinnamon, and honey. Cook
uncovered until the sauce has reduced to a rich
glaze, 1 to 1B⁄c hours. The meat should come easily
away from the bone.
In a small skillet, warm the almonds over
medium-low heat until fragrant, about 2 minutes.
To serve, arrange the pieces of meat on a
serving platter, cover with any remaining glaze
in the pan, and top with the warmed almonds.