The World Cook

Morocco

Group B | Africa

M'rouzia

Morocco may have lost the bid for the 2026 World Cup, which makes us a bit sad seeing how stellar their cuisine is and this tajine stew is a standout. Spicy, sweet, with a little bit of crunch, this lamb and red onion dish from Jeff Koehler's Morocco might just get your support too.

Known for its presence on tables during Eid al-Adha, this traditional favorite is worth a celebratory meal each time the Lions of the Atlas take home a win. You'll need to have the Moroccan spice mix of ras el hanout in stock before starting this one. You can buy some pre mixed but it's easy to make your own.

Time 2hrs 30mins
Makes 4
Difficulty Professional
Units Imperial Metric

Ingredients

1 tbsp Ras el hanout
1 tbsp

1 tbsp

Ras el hanout
1 tsp Ground ginger
1 tsp

1 tsp

Ground ginger
½ tsp Ground mace
½ tsp

½ tsp

Ground mace
¼ tsp Saffron
¼ tsp

¼ tsp

Saffron
60ml Olive oil
¼ cup

60ml

Olive oil
900g Lamb
2lb

900g

Lamb cut into pieces
25g Butter
2 tbsp

25g

Butter cut into pieces
2 Red onion
2

2

Red onion diced
225g Raisins
1 ½ cup

225g

Raisins
1 tsp Cinnamon
1 tsp

1 tsp

Cinnamon
120ml Honey
½ cup

120ml

Honey
115g Almonds
3/4 cup

115g

Almonds blanched, toasted
175g Couscous
1 cup

175g

Couscous
2 tbsp Parsley
2 tbsp

2 tbsp

Parsley

1

In a dutch oven, or heavy pot, add ras el hanout, ginger, mace, saffron and season with salt & pepper. Toast over a low heat until fragrant and then add olive oil.

Coach's tip Mace is usually sold whole, so use a pestle & mortar to grind it.

Coach's tip Mace is usually sold whole, so use a pestle & mortar to grind it.
2

Raise the heat of the dutch oven to high and add the lamb and coat in the spice mixture.
3

Once the lamb is sealed, add the butter and red onion.
4

Cook the lamb for 10 minutes, turning the pieces so they cook evenly. Add 2 cups500ml of water, lower the heat, cover the pot and cook for one and a half hours.
5

Add the raisins, cinnamon and honey and cook uncovered for another 30 minutes.
6

While the sauce is cooking, toast almonds over a low heat in a small frying pan, for about two minutes.

Coach's tip To blanche almonds soak in boiling water for 1 minute, the skins will peel right off!

Coach's tip To blanche almonds soak in boiling water for 1 minute, the skins will peel right off!
7

In a large bowl make the coucous, by pouring 1 1/2 cups375ml of boiling water over the couscous. Cover for a few minutes with a plate until the water has been fully absorbed. Serve the lamb over the coucous with lots of the sauce. Top with parsley if desired.