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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.

515 minMediumServes 6590 cal/serving

North AfricanDinnerSlow CookerStandardHigh ProteinGluten-FreeDairy-FreeEgg-FreeCorn-Free

Ingredients

  • 3.5 lbs bone-in lamb shoulder, cut into large pieces, trimmed
  • 2 tbsp olive oil
  • 2 yellow onion, grated
  • 5 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

  1. 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.

  2. 2

    In the same skillet over medium heat, cook 2 grated yellow onion until softened, about 5 minutes. Add 5 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.

  3. 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.

  4. 4

    In the last 30 minutes of cooking, stir in 1 cup golden raisins. Re-cover and finish cooking.

  5. 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.

  6. 6

    Scatter 2/3 cup toasted blanched almonds or sliced almonds over the top. Serve over couscous or with flatbread.

Questions

How long does Mrouzia Sweet Lamb with Raisins and Almonds keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop. It also freezes well for up to three months.

Can I halve or double Mrouzia Sweet Lamb with Raisins and Almonds?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Keep the slow cooker between half and two-thirds full; the cook time stays roughly the same.

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