Moroccan Lamb Mrouzia
Tender lamb braised with warm spices, dried fruit, and a hint of sweetness—a classic Moroccan tagine that feels restaurant-worthy but cooks in one pot. Served over couscous or with bread.
- Total time
- 50 min
- Servings
- 4
- Calories
- 485
- Protein
- 38g
Ingredients
- 1.5 lb lamb shoulder or stew meat, boneless
- 1 whole yellow onion
- ½ cup dried apricots or raisins
- 1 teaspoon ground ginger
- ½ teaspoon ground cinnamon
- 2 tablespoons honey
Instructions
- 1
Cut the lamb into 1.5-inch chunks by slicing through the meat with a sharp knife, making cuts parallel to each other about 1.5 inches apart, then slicing perpendicular to create cubes.
- 2
Cut the onion in half from root to tip, then slice each half lengthwise into 1/4-inch-thick strips, keeping the layers intact for even cooking.
- 3
Heat 2 tablespoons of olive oil in a large heavy pot over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds.
- 4
Add the lamb chunks in a single layer and cook without stirring until the bottoms turn deep brown, about 4 minutes, then stir and cook another 3 minutes until most surfaces are browned.
- 5
Add the sliced onion and stir constantly for 2 minutes until the onion becomes soft and translucent.
- 6
Sprinkle the ground ginger and ground cinnamon over the lamb and onion, then stir constantly for 30 seconds until the kitchen smells strongly fragrant—this blooms the spices.
- 7
Pour in 1.5 cups of water, scraping the bottom of the pot with a wooden spoon to lift any stuck-on brown bits, then add the dried apricots and 2 tablespoons of honey.
- 8
Bring the liquid to a boil over high heat, watching until you see large bubbles breaking the surface, about 2 minutes.
- 9
Reduce the heat to low, cover the pot with a lid, and simmer for 30 minutes until the lamb is fork-tender and shreds easily when you press it with a fork.
- 10
Taste a spoonful of the sauce and stir in a pinch of salt and a small pinch of pepper, adjusting to your preference.
Tools you’ll need
- large heavy pot with lid (at least 4-quart capacity)
- sharp chef's knife
- cutting board
- wooden spoon
- fork
- measuring spoons
- measuring cups
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