Mrouziaaaa!!! A must for Eid Al adha!

Marouzia (Lamb with raisins)
5 people
Easy
15 minutes
1 hour and 15 minutes
“200g (1/2 cup) honey
1 tablespoon of Mrouzia spices
1 teaspoon ground ginger
1/4 teaspoon black pepper
1/2 teaspoon ground turmeric
1/2 teaspoon salt
1 kg lamb (shank or backbone)
200g (3/4 cup) lamb suet (fat), ground
1 teaspoon smen or fermented butter
A few saffron threads
75 ml (1/3 cup) olive oil
Boiling water to cook the lamb
250g (2 1/4 cups) black raisins, soaked in water for 1 hour

For decoration
100g (3/4 cup) blanched and fried or roasted almonds”
“1- In a pot over low heat, place the honey with the Mrouzia spices, ginger, black pepper, turmeric and salt. The honey will start melting a bit. Stir the ingredients slightly until the spices blend well with the honey and the mixture is evenly distributed.

2- TURN OFF THE HEAT, and add the meat pieces to the marinade and coat all sides of the meat well with the spices and honey.

3- Let the meat marinate for a couple of hours or even overnight.

4- When ready to cook, on medium heat, let the meat cook slightly on both sides.

5- Add the ground fat, fermented butter, saffron, olive oil, and then the boiling water. Add enough water to cover the meat, then cover the pot and let it cook over low heat.

6- Cook the meat on low heat until it is fully cooked, the bone turns brown, and the sauce thickens, which will take about an hour.

7- Drain the raisins from the water and rince them. Add the raisins to the pot and let them cook with the ingredients for an additional 15 minutes to absorb the flavors.

8- Once the meat is cooked, place the meat pieces on a serving dish, then pour the sauce over.

9- Garnish the dish with the almonds to add a rich flavor and a delicious crunch, giving a special touch to the meal.

“