One of the most loved “sweet and savory” Moroccan recipes. It’s a Tagine prepared mainly with lamb, raisins, almonds, honey, and Ras el hanout, served mostly for holidays and special gatherings.
Ras el Hanout remains the key spice mixture in m’rouzia and is responsible for its unique taste.
For this tagine with sweetened flavors you need:
- 2 pounds of lamb (preferably shanks) cut into 3” pieces
- 2 medium onions, grated
- 2 cloves of garlic chopped
- 1 ½ cups raisins
- 1 cup of Whole almonds (blanched, peeled and fried)
- 3 tablespoons honey
- 1/3 cup of butter
- 2-3 cups of water
- ¼ teaspoons saffron threads
- 2 teaspoons Ras el hanout
- 2 teaspoons ground Ginger
- ½ teaspoon turmeric
- 1 teaspoon black pepper
- 1 teaspoon ground cinnamon
- 1 ½ teaspoon salt
- 3 cinnamon sticks
Over medium heat, without preheating, melt the butter in a tagine vessel, add the meat, onions, garlic, and seasoning mixture. Mix, add water, cover and let cook for about 2 hours or until the meat is tender (add water as necessary).
When the meat is cooked, add raisins, honey, and some ground cinnamon, cover for another 20 to 30 minutes stirring constantly until the sauce is reduced to thick, viscous syrup.
Serve in the same tagine, trying to arrange the meat in the bottom and the raisins on top. Add the almonds as a garnish.
The MROUZIA can also be cooked in a pressure cooker then served in a beautiful serving tagine.
1 chicken cut into serving pieces
2 medium onions, chopped
2 garlic cloves, minced
½ cup chopped cilantro
½ cup chopped parsley
2 Tbsp fresh lemon juice
1 cup green olives
1 preserved lemon
4 tbsp olive oil
1 cup water
½ tsp Salt (or to taste)
½ White Pepper (or black pepper)
¼ tsp Turmeric
Pinch of Saffron threads
1 tsp ground Ginger
Mix all the spices with lemon juice, minced garlic, cilantro, parsley and ¼ of preserved lemon cut into extra small pieces.
Rub the chicken with the mixture and set aside for 30 minutes to marinate.
In a tagine over low to medium heat, warm the oil, add onions and cook stirring until soft. Nicely arrange the chicken pieces, add the rest of the rub, water, cover and cook for 25 min or until chicken is tender.
Remove chicken and set aside. Bring sauce to boil, stirring continuously until thickened.
Put the chicken back into the tagine, pour some sauce on top, then garnish with preserved lemon slices, green olives and some parsley. Cover and cook for 5 more minutes then serve hot directly in tagine.
This tagine is usually served with the fresh and delicious Moroccan bread (I will give you the recipe in a coming post).
This is another Moroccan favorite tagine recipe. You’ll be surprised how Vegetables will taste so different, appetizing, fresh and tasty when cooked in a Moroccan Tagine.
For this slow-cooked flavored tagine you need:
- 3 carrots peeled, sliced
- 3 potatoes peeled, sliced
- 2 medium onions peeled, sliced into rings
- 2 tomatoes, sliced
- ½ cup of green peas
- 3 Tbsp olive oil
- 1 Tbsp chopped cilantro
- ½ cup red Beldi olives (or green olives)
- ½ Preserved lemon
- 1 cup water
- ½ teaspoons salt
- ½ teaspoon black pepper
- ½ teaspoon turmeric
- ¼ of saffron threads
- ½ teaspoon ginger
Pour half of the oil into the bottom of the tagine without preheating, add in layers: onions, carrots, potatoes, then arrange tomatoes on top, sprinkle green peas and chopped cilantro as a garnish. Decorate with olives and preserved lemon slices.
Mix all the spices in a bowl with some water , pour over the vegetables, add the water from one side of tagine (not from the top to not wash the spices out), cover and let cook over low-medium heat for about 30 to 35 min or until vegetables are tender.
It’s important to baste the vegetables from time to time to prevent it from drying and to keep the flavor throughout.
Drizzle the Tagine with the rest of the oil prior serving, and enjoy hot with some bread, the traditional way.
Re-do and feel fresh for spring: Refresh your room and add a splash of creativity to your home’s decor with our
“DECO-PILLO SEMI ANNUAL SALE!”