Servings: 6-8 | Time: 4 hours

Ingredients

  • 3 lbs halal lamb shoulder or leg (cut into chunks)
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter (softened)
  • 2 tablespoons honey
  • 2 ½ tablespoon mrouzia spice
  • 1 teaspoon ginger powder
  • 1 teaspoon cumin powder
  • 1 teaspoon turmeric powder
  • ½ teaspoon paprika
  • 2 teaspoon black pepper powder
  • ½ teaspoon salt
  • 7 strands saffron (optional)
  • 3 large onions (sliced)
  • ½ teaspoon cinnamon powder
  • 1 cup water
  • ½ cup apricots
  • ½ cup prunes
  • ¼ cup raisins
  • ½ cup slivered almonds (toasted)

Step 1

Marinate the meat by combining all the spices including honey and saffron (if using) in the tagine base or heavy-bottomed pot. Add olive oil and butter and mix until a nice paste is formed. Add the lamb and combine well. Set aside for at least 2 hours.

Step 2

In a heavy-bottomed pot or tagine base, brown lamb on high to medium heat on all sides.

Step 3

Add onions, cinnamon, and water. Cover and bring to a boil, then reduce heat to low.

Step 4

Add apricots, prunes, and raisins. Simmer for 2 hours and stir occasionally until the lamb is tender and sauce is thickened. Stir occasionally to avoid burning.

Step 5

Taste and adjust seasoning with salt, pepper, or more honey if needed.

Step 6

Garnish with slivered almonds. Serve and enjoy!

Notes:

Refrigerate leftovers in an airtight container for up to three days or freeze for longer storage. Add cayenne pepper or garlic for a spicier flavor. Add cilantro or parsley for an extra topping. Serve with rice, Moroccan bread, or couscous.