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Mrouzia
Serves 4 Starters and mains
Ingredients
- 6 garlic cloves, crushed
- 11⁄2tsp ras el hanout
- 11⁄2tsp ground ginger
- pinch saffron strands
- 600g lamb neck, cut into large pieces
- 2tbsp butter
- 1 onion, finely chopped
- 500ml lamb stock
- 1⁄2tsp ground cinnamon
- 35g raisins
- 2tbsp honey
- 20g blanched almonds, toasted
Method
Put the garlic, ras el hanout, ginger and saffron into a large bowl. Season well with salt, and add 3-4 tablespoons water to make a paste. Add the lamb and mix well so the pieces are coated in the paste. Cover and marinate in the fridge overnight.
Remove meat from the fridge and bring to room temperature. Heat the butter in a small, deep pan over a medium heat. Add the onion and cook, stirring occasionally, for 8-10 minutes until caramelised and sticky.
Add the lamb. Swill a little water round the bowl to get all the spices out and tip into the pan. Pour in the stock and cinnamon and mix well. Bring to the boil, cover, reduce the heat to low. Cook for 11⁄2-2 hours until tender.
Remove the lid and increase heat to medium. Add the raisins and honey, and simmer gently for 20-25 minutes, stirring occasionally, until sauce is thick.
To serve, transfer the mrouzia to a serving dish and scatter over the toasted almonds.
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