Mrouzia Lamb Shanks Food

M'ROUZIA RECIPE - MOROCCAN CONFIT OF MEAT WITH RAISINS, ALMONDS AND HONEY

Steps:

• In a large container, mix the spices with 1 to 2 tablespoons of oil. Brush the meat with this mixture and massage it well. Cover and refrigerate 6 to 12 hours.
• In a heavy-bottom pot or a dutch oven, add the meat, the onion, the spices, smen and about 1/4 cup of water. Place on medium heat for 10 minutes, stirring a couple of times to rotate the meat, making sure that all sides have been immersed in the liquid at some point. At this stage, we are helping the meat to absorb as much flavor from the spices as possible so these first 10 minutes are important.
• Slowly add enough water to cover the meat, taking care to pour the water near the sides of the pot and not directly on the meat itself. (You don't want to wash off those spices.) Add the rest of the oil and bring the liquids to a simmer.
• Continue simmering the meat over medium-low heat for about two hours, or until the meat is tender. During this period, check the pot frequently to see if it needs more liquid and also to ensure that the meat does not stick to the bottom of the pot and burn.
• While the meat is cooking, place the raisins in a bowl and cover with cold water. Leave them to soak for at least an hour before draining and using.
• Once the meat is tender, add drained raisins, the teaspoon of ras el hanout, and the honey or sugar. Carry on cooking over medium-low heat while watching the process carefully.The sauce should be reduced and thickened after 20 to 30 minutes or so. No watery liquid should remain.
• The almonds can be prepped for garnish ahead of time or while the meat is cooking. Use one of the methods below.
• To Oven-Roast: Preheat the oven to 325° F (160° C). Spread the blanched almonds on a baking sheet and roast them for about 25 minutes, tossing them a couple of times. They should be roasted evenly throughout with a nice crunch and a golden color at the end. Adjust the time according to your oven in order to achieve the right texture and color.
• To Fry: Pour the oil in a small deep pan and wait until it's warm to start frying the almonds. Oil that is too hot will NOT achieve the desired outcome. Give a stir from time to time and fish all the almonds out once they turn lightly golden. Spread them on paper towels or a kitchen towel to git rid of excess oil.
• Always serve mrouzia hot. The meat is first placed in the center of a warm serving plate, topped with the confit of raisins and followed by any drop of that thick dark amber liquid. The dish is garnished with almonds. Some dried rose petals will nicely finish off the presentation.
• Keep mrouzia in an airtight container in the fridge for a couple of weeks or in the freezer for months. It's advisable to divide the portions in different containers so It's easy to thaw them as needed. I also suggest you keep the almonds separately or fry them as needed. Garnish with them at the last minute.

MOROCCAN LAMB TAGINE WITH RAISINS, ALMONDS, AND HONEY

Steps:

• Whisk together ras-el-hanout, salt, pepper, ginger, saffron, and 1 cup water in a 5-quart heavy pot. Stir in lamb, remaining 2 cups water, onion, garlic, cinnamon sticks, and butter and simmer, covered, until lamb is just tender, about 1 1/2 hours.
• Stir in raisins, almonds, honey, and ground cinnamon and simmer, covered, until meat is very tender, about 30 minutes more.
• Uncover pot and cook over moderately high heat, stirring occasionally, until stew is slightly thickened, about 15 minutes more.

MOROCCAN LAMB TAGINE (MROUZIA)

Steps:

• Mix water, paprika, ras el hanout, black pepper, cinnamon, coriander, cloves, nutmeg, cardamom, cayenne pepper, turmeric, and salt in a small bowl. Add red pepper flakes to the spice paste if you want more of a kick to your dish.
• Place lamb cubes in a large bowl and rub in the spice paste. Cover and refrigerate 8 hours to overnight.
• Melt butter in a Dutch oven. Add onions, shallot, garlic, and cinnamon sticks; saute for 6 to 8 minutes. Add lamb with the spice paste. Cover with chicken stock and bring to a boil. Reduce heat to low and simmer until tender, 1 to 1 1/2 hours. Add more stock if lamb looks dry.
• Add almonds, carrots, apricots, raisins, prunes, and honey to the Dutch oven. Simmer until lamb is completely tender, carrots are cooked, and almonds are slightly softened, 15 to 30 minutes more. Add lemon juice. Season with salt.

LAMB SHANKS

Steps:

• Heat the oil in a heavy-bottom saucepan. Add the lamb shanks and sear over medium heat until golden brown, about 5 minutes per side. Remove and set aside. Add the onion and the garlic. Saute until the onions are translucent, about 5 minutes. Add the wine, increase the heat to high and simmer until reduced to 1/2 cup, about 5 minutes.
• Add the remaining ingredients, except the parsley. Stir to combine. Return the shanks to the saucepan. Partly cover and simmer over medium-low heat until the meat falls off the bone, about 3 hours. Remove the bay leaf. Season to taste with salt and pepper. Divide the shanks among 4 plates. Ladle the sauce over each shank. Garnish with parsley and serve immediately with white bean puree (recipe below).