560- Mrouzia / المروزية
500 grams (1 pound) lamb meat (shoulder or neck)
1/2 tablespoon Ras-El-Hanout
1/2 teaspoon ground ginger
1/4 teaspoon ground turmeric
Large pinch of saffron threads
1/2 teaspoon salt, to taste
1/2 teaspoon ground pepper
150 grams (1 cup) whole almonds
100 grams (2/3 cup) raisins
2 tablespoons vegetable oil
28 grams (2 tablespoons) butter
2 cinnamon sticks
2 tablespoons of honey
Vegetable oil, for frying the almonds
Roasted sesame seeds
Step 1: Marinate the Meat
1- In a large bowl, place all the spices (Ras-El-Hanout, ground ginger, turmeric, saffron threads, salt, and pepper). Add a little bit of water and mix.
2- Place the meat in the bowl and coat it with the marinade. Cover the bowl with a plastic wrap and refrigerate for 2 hours or overnight if possible.
Step 2: Prepare the Ingredients
3- In a saucepan over medium heat, place the almonds and cover them with boiling water. Let the almonds cook for 2 minutes until they start flowing to the surface.
4- Drain the almonds from the water and place them on a kitchen towel. Rub the almonds with the kitchen towel to remove the skin from the almonds. You can also use your fingers to gently squeeze the almonds and loosen the skin from them, but the kitchen towel is more efficient for a batch of almonds!
5- In a frying pan over medium heat, heat some vegetable oil. Place the almonds in the oil and fry until they get a golden brown color. Transfer the almonds to a plate covered with paper towel and pat to absorb excess oil.
6- Place the raisins in a bowl and cover them with hot water. Soak for at least 30 minutes and reserve for later.
7- Peel the onion, cut it in half, and grate it in the large holes of a grater.
Step 3: Make the Mrouzia
8- In a heavy pot over medium heat, drizzle 2 tablespoons of vegetable oil and add the butter.
9- Add the grated onion and salt, mix, and cook for 5 minutes.
10- Now add the meat with all the marinade and cook for around 10 minutes while stirring regularly until it changes color and becomes brown.
11- Add 2 cinnamon sticks and cover the meat with water. Increase the heat to medium-high, cover the pot, and cook for about 1 hour 30 minutes until the meat is tender. From time to time, check on the level of water, and if necessary, add a bit more water until the meat is cooked.
12- When the meat is done, the sauce should be half covering the meat. Remove the cinnamon sticks, add honey and raisins and continue cooking on medium-high heat for 10 minutes until the sauce thickens and becomes syrupy.
13- In a plate, place the meat, put the raisins on top of the meat, and pour the sauce on top. Decorate with the fried almonds and roasted sesame seeds. Serve immediately, hot, with crusty bread.