Honey Spiced Lamb (Mrouziya)

"Mrouziya is traditionally served during Aid el Kebir, the religious feast that commemorates the sacrifice of Abraham.  The word itself is derived from Maurusia, the name the ancient Greeks gave to northwest Africa.  The exquisitely seasoned dish, redolent with the exotic ras el hanout spice blend, is based on a centuries-old recipe. " Make this dish with great patience and love!

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4 lbs lamb shoulder, cut into large chunks
3 tbsp ras el hanout spice blend
2 to 3 cups water
1/2 cup vegetable oil
2 tbsp smen
1/2 cup honey
3/4 cup raisins, plumped in warm water and drained
1 cup (5 ounces) whole blanched almonds, toasted
crusty bread for serving


Preheat the oven to 325°F.

1. With your hands, thoroughly coat the meat with ras el hanout. Set the meat in a heavy cast-iron pan or an enameled casserole with a heavy lid. 

2. Add the water, the oil, smen, and honey. Cover tightly. Bake until the meat falls off the bones, 3 to 4 hours.

3. With a slotted spoon, transfer the meat to an ovenproof dish and keep warm. Skim the fat from the sauce.

4. Place the casserole over medium-high heat and add the raisins. Cook, stirring, until the sauce attains the consistency of maple syrup, 10 to 12 minutes.

5. Return the meat to the sauce. Stir to coat and heat through.

6. Transfer meat to a shallow platter and garnish with the toasted almonds. 

7. Serve with extra sauce on the side, and warm bread.

*{C}{C}{C}{C}Taken from  Cooking at the Kasbah : Recipes from My Moroccan Kitchen by Kitty Morse

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