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

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