Honeyed Lamb (Mrouzia) Recipe

Name: Honeyed Lamb (Mrouzia)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup butter; 1 pinch saffron thread; 1 teaspoon black pepper, freshly ground; 1 teaspoon cinnamon; 2 teaspoons ras el hanout spice mix; 1 pinch salt; 3 lbs lamb, middle neck with bone; 1 cup raisins; 3 onions, finely chopped; 1 cup almonds, blanched; 2/3 cup water; 1 1/4 cups honey; lemon juice, to balance the honey

Servings: persons

1/2 cup butter
1 pinch saffron thread
1 teaspoon black pepper, freshly ground
1 teaspoon cinnamon
2 teaspoons ras el hanout spice mix
1 pinch salt
3 lbs lamb, middle neck with bone
1 cup raisins
3 onions, finely chopped
1 cup almonds, blanched
2/3 cup water
1 1/4 cups honey
lemon juice, to balance the honey

1
Crush the saffron with the remaining spices and a pinch of salt. Rub most of the mixture into the lamb.
2
Mix the remaining spice mixture with the raisins, set aside.
3
Put the lamb and remaining ingredients except honey, raisins and lemon juice, in a pan, bring to a boil then cover.
4
Cook gently, stirring occasionally for 1 1 -14 until meat is almost tender. Add more water if meat seems to be sticking.
5
Stir in raisins, honey and a good squeeze of lemon juice and cook, uncovered, for a further 30 minutes until almost all the liquid has evaporated.
6
The remaining liquid will be your sauce.
7
Serve with pita and basmati rice.

1672

kcal

Calories

112

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 cup butter, 1 pinch saffron thread, 1 teaspoon black pepper, freshly ground, 1 teaspoon cinnamon, and more.

Yes, Honeyed Lamb (Mrouzia) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Honeyed Lamb (Mrouzia)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions