Recipes - Mrouziya (Honey Spiced Lamb with Ras al Hanout)
This Moroccan dish is a little more complicated because of the addition of the traditional smen, which you will have to make yourself (you will find the recipe on our web site). The advantage is that once made, smen can be kept and added to other dishes to make them interesting. If you really can't be bothered making smen then use equal parts of olive oil and butter (or Asian ghee), though the result won't be quite as authentic.
2kg lamb shoulder cut into large chunks
3 tablespoons Ground's Ras al Hanout
2 to 3 cups water
½ cup vegetable oil
2 tablespoons smen
½ cup honey
¾ cup raisins plumped in warm water and drained
1 cup whole blanched almonds toasted
crusty bread for serving
Preheat the oven to 160C. With your hands, thoroughly coat the meat with Ras al Hanout. Set the meat in a heavy cast-iron pan or a casserole with a heavy lid. Add the water, the oil, smen, and honey. Cover tightly. Bake until the meat falls off the bones, about 3 to 4 hours.
With a slotted spoon, transfer the meat to an ovenproof dish and keep warm. Skim the fat from the sauce. Place the casserole over medium-high heat and add the raisins. Cook, stirring, until the sauce attains the consistency of syrup, which should take about 10 to 12 minutes. Return the meat to the sauce. Stir to coat and heat through. Transfer meat to a shallow platter and garnish with the toasted almonds. Serve with extra sauce on the side, and warm bread.