How can one evoke the festive dishes of Moroccan cuisine without mentioning the mythical M’rouzia? A delicious blend of sweet and sour with multiple spicy nuances, combining the sweetness of cinnamon, the flavour of ginger and the aroma of saffron with the intensity of lamb meat, M’rouzia is an emblematic dish necessarily served at all important events in Moroccan families throughout the country. Faithful to tradition and deeply attached to his roots, chef Karim Ben Baba, trained by the greatest chefs, offers here his recipe for lamb M’rouzia.
THE INGREDIENTS FOR 5 SERVINGS
- 1.5 kg lamb shoulder cut into pieces with the bone
- 10 g ras-el-hanout
- 3 g ground black pepper
- 3 g ginger powder
- 1 g saffron pistils
- 200 g dried raisins
- 500 g finely chopped onions
- 250 g peeled white almonds
- 100 g butter
- 100 g orange blossom honey
- 5 g cinnamon powder
- 15 g cinnamon sticks
- 20 g fresh ginger
- Salt
THE PREPARATION OF THE LAMB M’ROUZIA WITH SAFFRON ALMOND
Grind together the ras-el-hanout, pepper, ginger powder, saffron pistils, and cinnamon powder. Set half the mixture aside and add water to the other half to make a marinade. Next, place the meat in a container and add the water/spice mixture. Marinate the meat and keep it in a cool place overnight.
The next day, put everything in a pot, fry the meat for a few minutes to sear it. Then, add the finely chopped onions, cinnamon sticks, and fresh ginger, which has been peeled and chopped, cover with water and cook over very low heat. Rinse the dried raisins, drain them, and set them aside. When the meat is almost done cooking, add the raisins and almonds with the honey and butter. Simmer for 30 minutes on a low heat until the sauce is creamy.
To serve: place the meat in the centre of a plate and arrange the raisins and almonds around it. Serve with rice steamed with the reserved spice mixture.
This Moroccan dish is ideal for festive meals to share with the family.