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Mrouziya Recipe


  • 2 pounds of lamb chunks.
  • 2 cups of water.
  • 2 teaspoons Ras El Hanout.
  • 1/4cup of honey.
  • 1/4cup of olive oil.
  • 1/2 cup of whole blanched almonds, toasted.
  • 1/4 cup of raisins.


  • Bring the oven temperature up to 345 degrees.
  • Coat the lamb with Ras El Hanout spice.
  • Place spiced lamb in a 5-quart pot covered with a lid.
  • To the pot, add the water, honey and olive oil Bake for about 2 hours until the meat softens.
  • Remove the meat from the pot and keep warm.
  • Remove extra oil. To the pot, add the raisins.
  • Boil until the raisins are fully cooked.
  • Return the lamp to the stew.
  • Boil for about 2 minutes.
  • Decorate with the toasted almonds.
  • Serve with warm bread, or with cooked Saffron rice, Raisins and Almonds