Honeyed Lamb (Mrouzia)
Gently simmered lamb, honey and raisins, warmed with saffron and cinnamon, a Moroccan dish. It comes to the table with pita and basmati rice.
2 hr 10 min · Serves 6 · Medium
Ingredients
Method
Start cooking mode- Prep 10 min · Cook 120 min · 130 min total
- medium
- 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. Put the lamb and remaining ingredients except honey, raisins and lemon juice, in a pan, bring to a boil then cover.
- 3
Cook gently, stirring occasionally for 1 1 -14 until meat is almost tender. Add more water if meat seems to be sticking.
- 4
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.
- 5
The remaining liquid will be your sauce. Serve with pita and basmati rice.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
