Mrouzia (Sweet and Savory Lamb Stew) - Traditional Algeria Recipe
A unique and celebratory Moroccan-Algerian dish traditionally prepared for Eid al-Adha. Mrouzia is a rich, slow-cooked lamb stew characterized by its distinctiv
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Cooking tools:
- Tagine
- Kitchen scale
- Grater
- Chef's knife
- Cutting board
- Pot
- Stove
- Skillet
- Slotted spoon
- Wooden spoon
- Colander
- Mixing bowl
- Measuring spoon
- Measuring cup
- Serving platter
- Serving bowl
- Plate
Ingredients
- 1 1/2 kg Lamb shoulder or leg (cut into large chunks)
- 2 large Onions (finely chopped)
- 5 cloves Garlic (minced)
- 1 tbsp Ginger (freshly grated)
- 1 1/2 tsp Turmeric
- 1 tsp Cinnamon (ground)
- 1 pinch Saffron threads (soaked in 2 tbsp warm water)
- 150 g Honey
- 100 g Raisins (golden raisins, soaked in warm water for 30 minutes)
- 100 g Almonds (blanched and fried until golden)
- 3 tbsp Olive oil
- 2 tbsp Butter
- to taste Salt
- to taste Black pepper
- as needed Water or Lamb broth
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