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Lamb Tagine with Prunes (Mrouzia)

Lamb Tagine with Prunes, also known as Mrouzia, is a traditional Moroccan dish characterized by its rich and flavorful stew. The combination of tender lamb and sweet prunes, accentuated by warm spices, results in a hearty meal. Slow-cooking ensures that the lamb becomes melt-in-your-mouth tender, while the aromatic blend of spices fills the kitchen with an inviting warmth. Perfect for those seeking to experience a taste of Morocco at home, this dish offers a delightful and memorable flavor journey for all.

Ingredients

  • 2 lbs lamb shoulder, cubed
  • 1/2 cup prunes, pitted
  • 1 whole onion, chopped
  • 2 cloves garlic, minced
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/2 tsp ground turmeric
  • 1/4 tsp saffron threads
  • 1/2 cup slivered almonds, toasted
  • 2 Tbsp honey
  • 2 Tbsp olive oil
  • 3 cups chicken broth

Instructions

  1. Heat 2 Tbsp olive oil in a large Dutch oven over medium heat.
  2. Add the cubed lamb and brown it on all sides, around 5 to 7 minutes.
  3. Stir in the chopped onion and minced garlic, sauté until the onion is softened, about 3 to 4 minutes.
  4. Mix in the ground ginger, cinnamon, turmeric, and saffron threads until the spices are fragrant.
  5. Pour in 3 cups of chicken broth along with 2 Tbsp of honey, stirring to combine and bring it to a simmer.
  6. Reduce the heat to low, cover, and let it cook for 1.5 hours, stirring occasionally.
  7. Add the pitted prunes and toasted slivered almonds, stir gently, and continue cooking for another 30 minutes until the lamb is tender.
  8. Taste and season with salt and pepper as needed before serving.

Keywords: Stew, Hearty, Exotic, Traditional, Moroccan

Spice Rack: Ground Ginger, Ground Cinnamon, Ground Turmeric, Saffron Threads

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