breakfast

Mrouzia with Lamb and Almonds

Name: Mrouzia with Lamb and Almonds
Ingredients: 8 oz (227 g) Lamb shoulder, boneless, cut into 1-inch cubes; 2 tbsp (42 g) Honey; 1 pinch Saffron threads; 1 tsp Ground ginger; 1 tsp Ground cinnamon; 1/2 tsp Ground turmeric; 1/2 cup (120 ml) Water; 1 oz (28 g) Blanched almonds, slivered; 1 tbsp (15 ml) Olive oil; 1/4 tsp Salt; 1/8 tsp Black pepper; 1 cup (180 g) Cooked Semolina (for serving)

Nutrition

841

kcal

Calories

Protein

Carbs

Fat

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Ingredients(12)

Lamb shoulder, boneless, cut into 1-inch cubes8 oz (227 g)

Honey2 tbsp (42 g)

Saffron threads1 pinch

Ground ginger1 tsp

Ground cinnamon1 tsp

Ground turmeric1/2 tsp

Water1/2 cup (120 ml)

Blanched almonds, slivered1 oz (28 g)

Olive oil1 tbsp (15 ml)

Salt1/4 tsp

Black pepper1/8 tsp

Cooked Semolina (for serving)1 cup (180 g)

Instructions

In a tagine or heavy-bottomed pot, heat the olive oil over medium-high heat.

Sear the lamb cubes on all sides until browned. Season with salt and pepper.

Add the saffron threads (bloomed in 1 tbsp of warm water), honey, ginger, cinnamon, turmeric, and the remaining water to the pot.

Stir to combine, scraping up any browned bits from the bottom of the pot.

Bring to a simmer, then reduce the heat to low, cover, and cook for 1.5 to 2 hours, or until the lamb is very tender.

During the last 15 minutes of cooking, stir in the slivered almonds.

Serve hot over cooked semolina, ensuring each serving gets a generous portion of the lamb and almond mixture with its rich sauce.