Moroccan Lamb Tagine (Mrouzia) Recipe

Name: Moroccan Lamb Tagine (Mrouzia)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup water; 1 tablespoon paprika; 1 1/2 teaspoons ras el hanout (optional); 1 teaspoon ground black pepper; 1 teaspoon ground cinnamon; 1 teaspoon ground coriander; 1/2 teaspoon ground cloves; 1/2 teaspoon ground nutmeg; 1/2 teaspoon ground cardamom; 1/4 teaspoon cayenne pepper, or more to taste; 1/4 teaspoon ground turmeric; salt to taste; 1/4 teaspoon red pepper flakes (optional); 3 pounds lamb shoulder, trimmed and cut into cubes; 1/2 cup butter; 2 medium onions, finely chopped; 1 shallot, finely chopped; 2 cloves garlic, finely chopped; 2 cinnamon sticks; 3 cups chicken stock, or more as needed; 2 cups whole blanched almonds; 1 cup diced carrots; 1 cup chopped dried apricots; 1/2 cup raisins; 1/2 cup pitted, chopped prunes (optional); 1/3 cup honey; 1 tablespoon lemon juice, or more to taste

Servings: persons

1/2 cup water
1 tablespoon paprika
1 1/2 teaspoons ras el hanout (optional)
1 teaspoon ground black pepper
1 teaspoon ground cinnamon
1 teaspoon ground coriander
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cardamom
1/4 teaspoon cayenne pepper, or more to taste
1/4 teaspoon ground turmeric
salt to taste
1/4 teaspoon red pepper flakes (optional)
3 pounds lamb shoulder, trimmed and cut into cubes
1/2 cup butter
2 medium onions, finely chopped
1 shallot, finely chopped
2 cloves garlic, finely chopped
2 cinnamon sticks
3 cups chicken stock, or more as needed
2 cups whole blanched almonds
1 cup diced carrots
1 cup chopped dried apricots
1/2 cup raisins
1/2 cup pitted, chopped prunes (optional)
1/3 cup honey
1 tablespoon lemon juice, or more to taste

1
Mix water, paprika, ras el hanout, black pepper, cinnamon, coriander, cloves, nutmeg, cardamom, cayenne pepper, turmeric, and salt in a small bowl. Add red pepper flakes to the spice paste if you want more of a kick to your dish.
2
Place lamb cubes in a large bowl and rub in the spice paste. Cover and refrigerate 8 hours to overnight.
3
Melt butter in a Dutch oven. Add onions, shallot, garlic, and cinnamon sticks; saute for 6 to 8 minutes. Add lamb with the spice paste. Cover with chicken stock and bring to a boil. Reduce heat to low and simmer until tender, 1 to 1 1/2 hours. Add more stock if lamb looks dry.
4
Add almonds, carrots, apricots, raisins, prunes, and honey to the Dutch oven. Simmer until lamb is completely tender, carrots are cooked, and almonds are slightly softened, 15 to 30 minutes more. Add lemon juice. Season with salt.

2158

kcal

Calories

138

Fat

Carbs

160

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 27 ingredients. The key ingredients include: 1/2 cup water, 1 tablespoon paprika, 1 1/2 teaspoons ras el hanout (optional), 1 teaspoon ground black pepper, and more.

Yes, Moroccan Lamb Tagine (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.

Moroccan Lamb Tagine (Mrouzia)

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