Difference between revisions of "Mrouziya"
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== Description == | == Description == | ||
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* 1 cup [[blanched almond]]s, toasted | * 1 cup [[blanched almond]]s, toasted | ||
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Preheat the oven to 325 F. | Preheat the oven to 325 F. | ||
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[[Category:Almond Recipes]] | [[Category:Almond Recipes]] | ||
[[Category:Lamb Recipes]] | [[Category:Lamb Recipes]] | ||
| − | [[Category:Moroccan Meat | + | [[Category:Moroccan cuisine]] |
| − | [[Category:Moroccan | + | [[Category:Meat Recipes]] |
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[[Category:Raisin Recipes]] | [[Category:Raisin Recipes]] | ||
[[Category:Ras el hanout Recipes]] | [[Category:Ras el hanout Recipes]] | ||
Latest revision as of 16:41, 15 July 2012
Description
As Lamb is a delicacy in Morocco, this dish is a real treat. If you like Lamb, you'll love this!
Ingredients
- 4 lbs Lamb shoulder, roughly diced
- 3 tablespoons ras el hanout
- 3 cups water
- 1/2 cup vegetable oil
- 2 tablespoons smen
- 1/2 cup honey
- 3/4 cup Raisins
- 1 cup blanched almonds, toasted
Procedures
Preheat the oven to 325 F.
Firstly, rub the meat with ras el hanout. To make sure it is even, do this with dry hands.
Put the Lamb in a dish with a lid and add the water, oil, smen, and honey. Make sure you put the lid on it before it goes into the oven.
Leave the Lamb in the oven for 3 to 4 hours. The meat should be so tender it falls apart.
Put the meat gently into an ovenproof dish and keep warm.
Remove any excess fat from the sauce before putting it over a medium-high heat. Add the Raisins.
Stir the mixture on the heat for about 10 minutes, until the sauce reduces to a syrup. At that point, put the meat back in the sauce. Stir regularly.
To serve, put the meat in another dish and garnish with the toasted almonds.
This recipe serves 4.
