Breakfast · Moroccan · 15 min
Mrouzia with Lamb and Almonds
- Calories
- 1023
- Protein
- 45g
- Carbs
- 45g
- Fat
- 76g
Ingredients
- 227 g lamb shoulder
- 1 tbsp olive oil
- 2 tbsp honey
- 1 pinch saffron threads
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 0.5 tsp ground turmeric
- 0.5 cup water
- 1 oz blanched almonds
- 0.25 tsp salt
- 0.125 tsp black pepper
- 1 cup semolina
Method
- 01In a small cup, steep the pinch of saffron threads in 1 tablespoon of warm water for 5 minutes.
- 02Heat the olive oil in a heavy-bottomed pot or tagine over medium-high heat. Add the boneless lamb shoulder cubes, salt, and black pepper, searing for 5-6 minutes until well browned on all sides.
- 03Stir in the bloomed saffron mixture, honey, ground ginger, ground cinnamon, ground turmeric, and 1/2 cup of water. Scrape up any browned bits on the bottom of the pot.
- 04Bring the liquid to a simmer, cover closely, reduce heat to low, and braise for 90 minutes until the lamb reaches an internal temperature of at least 145°F (63°C) and is fork-tender.
- 05Uncover, stir in the slivered blanched almonds, and simmer for an additional 15 minutes to allow the honeyed sauce to thicken and glaze the meat.
- 06Spoon the warm cooked semolina onto a wide plate, top with the sweet braised lamb and almonds, and spoon the fragrant cooking juices generously over the top.
Cook it with the whole plan around it
Citigrove builds the week around your macros, keeps the grocery list in step, and tracks what you actually ate.
