�

�

Mrouziya���� HT�� MC� Moroccan� 200mins

�

�

Serves 4��� Hot�� Lamb� Dried Fruit� Nuts� Main Course�� Gluten Wheat Dairy free� Eggless�� Morocco� North African� Nth Africa

�

�

Ingredients

1kg/2.2lb Shoulder of Lamb, cut into large chunks�

3 tbsp Ras el hanout���(check ingredients)

480ml/16fl.oz. Water�

2 tbsp Vegetable Oil

120ml/4fl.oz. Honey�

100g/4oz Raisins, pre-soaked in hot water and drained

100g/4oz whole blanched Almonds, toasted�

�

�

Instructions

�

1. Preheat the oven to 170C, 325F, Gas Mark 3. Coat the meat with ras el hanout using your hands to rub it in.�

�

2. Place the meat in a flameproof casserole, add the water, oil, and honey, cover tightly and bake for� 3� hours.�

�

3. Remove the meat with a slotted spoon, transfer to an ovenproof dish and keep warm.�

�

4. Skim the fat from the liquid remaining in the flameproof casserole. Add the raisins then cook, stirring, over a medium heat for 10 minutes until the sauce thickens.�

�

5. Return the meat to the sauce mixing well and heat through.

�

6. To serve - transfer meat to a warmed serving platter and garnish with the toasted almonds. Serve the extra sauce in a sauce boat.

�

�

More Lamb� Recipes� | �General Lamb Preparation & Cooking Times�� |� Lamb Cuts� |� More Moroccan Recipes

�

Overseas Visitors:������� If you're more used to measuring ingredients by the cup, we have the most comprehensive weight to cups conversion table on the net - both solid ingredients and liquids - so now you can easily convert our recipes to suit your preference.

Click here to go to the chart. Why not print it off for future reference. Convert all recipes written in metric or imperial quickly and easily.

�

Metric/imperial users can do the same but the other way round - from cups to grams or ounces.

�