Honeyed Lamb (Mrouzia)
- Ready In:
- 2hrs 10mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 1⁄2 cup butter
- 1 pinch saffron thread
- 1 teaspoon black pepper, freshly ground
- 1 teaspoon cinnamon
- 2 teaspoons ras el hanout spice mix
- 1 pinch salt
- 3 lbs lamb, middle neck with bone
- 1 cup raisins
- 3 onions, finely chopped
- 1 cup almonds, blanched
- 2⁄3 cup water
- 1 1⁄4 cups honey
- lemon juice, to balance the honey
directions
- Crush the saffron with the remaining spices and a pinch of salt. Rub most of the mixture into the lamb.
- Mix the remaining spice mixture with the raisins, set aside.
- Put the lamb and remaining ingredients except honey, raisins and lemon juice, in a pan, bring to a boil then cover.
- Cook gently, stirring occasionally for 1 1 -14 until meat is almost tender. Add more water if meat seems to be sticking.
- Stir in raisins, honey and a good squeeze of lemon juice and cook, uncovered, for a further 30 minutes until almost all the liquid has evaporated.
- The remaining liquid will be your sauce.
- Serve with pita and basmati rice.
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RECIPE SUBMITTED BY
<p>Mother of 4, grandmother of 3.... <br /> <br />One of my favorite authors is Kipling, he had a way with words... <br />...when the moon gets up and night comes, he is the Cat that walks by himself, and all places are alike to him.... <br />Rudyard Kipling</p>