Mrousia recipe (lamb tagine)
- Cuisine: African
- Prep Time: 45 min(s)
- Cook Time: 1 hr(s)
- Serves 4
Chef Hassan M'Souli, of Sydney's Out of Africa restaurant, shares a recipe for mrousia – a sweet-and-spicy Moroccan tagine.
Ingredients1 tbsp ras el hanout spice mix
1 tsp saffron thread
1 tsp smen (preserved butter)
1 cup olive oil
1 tsp salt
8 baby lamb shanks (bone in)
4 onions, halved, thinly sliced
1 tbsp honey
2 tbsp sugar
1 tsp ground cinnamon
100g roasted blanched almonds
PreparationCombine the ras el hanout, saffron, smen, olive oil and salt in a large bowl. Add the shanks and toss to coat. Set aside to marinate for 30 minutes.
Heat a large saucepan over medium heat. Add the shanks and the marinade, and brown the shanks all over (this should take about 5 minutes). Cover the shanks with water and simmer over low heat, covered, for 30 minutes or until the shanks are tender.
Soak the sultanas in cold water for 2 minutes. Drain and dry on paper towel.
Remove the shanks from the pot and set aside. Add the onion to the saucepan, and cook for 5 minutes. Reduce heat to low, add the sultanas, and simmer for 15 minutes. Add the honey and sugar, and cook, uncovered, for 5 minutes to reduce the sauce.
Return the shanks to the pan and cook for a further 10 minutes. Stir in the cinnamon, and remove from heat.
To serve, arrange the shanks on a large serving plate. Cover with sauce and sprinkle with almonds.
If you enjoyed this Mrousia recipe (lamb tagine) then browse more African recipes, stew recipes, meat recipes, arabic radio recipes, entertaining recipes and our most popular hainanese chicken rice recipe.
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