Mrouzia Sweet Lamb with Raisins and Almonds
A Moroccan celebration stew of lamb shoulder braised for hours in ras el hanout, honey, saffron, and cinnamon until the meat falls apart and the sauce becomes a glossy, sweet-savory glaze. Rich with raisins and toasted almonds, it is traditionally served at Eid. Plan ahead: the slow cooker needs 8 hours on low.
Ingredients
- 3.5 lbs bone-in lamb shoulder, cut into large pieces, trimmed
- 2 tbsp olive oil
- 2 yellow onion, grated
- 5 cloves garlic cloves, minced
- 2 tbsp ras el hanout spice blend
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/4 tsp saffron threads
- 3 tbsp honey
- 1 cup golden raisins
- 2/3 cup blanched almonds or sliced almonds, toasted
- 1.5 cups low-sodium chicken broth
- 1.5 tsp kosher salt
- 1/2 tsp black pepper, freshly ground
Instructions
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1
Season 3.5 lbs trimmed bone-in lamb shoulder, cut into large pieces all over with 1.5 tsp kosher salt and 1/2 tsp freshly ground black pepper. Heat 2 tbsp olive oil in a large skillet over high heat. Sear the lamb pieces in batches until deeply browned on all sides, about 3-4 minutes per side. Transfer to the slow cooker.
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2
In the same skillet over medium heat, cook 2 grated yellow onion until softened, about 5 minutes. Add 5 cloves minced garlic cloves, 2 tbsp ras el hanout spice blend, 1 tsp ground cinnamon, 1 tsp ground ginger, and 1/4 tsp saffron threads. Stir and cook for 1 minute until fragrant. Pour in 1.5 cups low-sodium chicken broth and scrape up any browned bits.
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3
Pour the broth and onion mixture over the lamb in the slow cooker. Drizzle 3 tbsp honey over the top. Cover and cook on LOW for 8 hours, until the lamb is completely tender and falling off the bone.
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4
In the last 30 minutes of cooking, stir in 1 cup golden raisins. Re-cover and finish cooking.
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5
Transfer the lamb pieces to a platter. If the sauce is thin, pour it into a saucepan and simmer over medium-high heat for 5-8 minutes until it thickens to a glaze consistency. Check that the lamb has reached an internal temperature of at least 145°F (63°C). Spoon the reduced sauce over the lamb.
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6
Scatter 2/3 cup toasted blanched almonds or sliced almonds over the top. Serve over couscous or with flatbread.