Active Time

　　20 min

　　Total Time

　　3 hr

　　Mrouzia

　　Mrouzia is a dish traditionally made after the celebration of Aid el Kebir ("Feast of the Slaughter of the Lamb"), an occasion when, historically, a family would have large amounts of meat on hand. In the days before refrigeration, the lamb was cooked in copious amounts of fat and spices to preserve it. Don't worry — this version has much less butter and less intense spicing than the original.

　　Active time: 20 min Start to finish: 3 hr

　　

Ingredients

Makes 6 to 8 servings

　　2 teaspoons ras-el-hanout*

　　2 teaspoons salt

　　3/4 teaspoon black pepper

　　3/4 teaspoon ground ginger

　　1/4 teaspoon crumbled saffron threads

　　3 cups water

　　3 lb boneless lamb shoulder, cut into 1-inch cubes

　　1 large onion, coarsely grated (1 cup)

　　2 garlic cloves, finely chopped

　　2 (3-inch) cinnamon sticks

　　1/2 stick (1/4 cup) unsalted butter, cut into pieces

　　1 1/4 cups raisins

　　1 1/4 cups whole blanched almonds

　　1/2 cup honey

　　1 teaspoon ground cinnamon

　　Accompaniment: couscous

　　

Step 1

Whisk together ras-el-hanout, salt, pepper, ginger, saffron, and 1 cup water in a 5-quart heavy pot. Stir in lamb, remaining 2 cups water, onion, garlic, cinnamon sticks, and butter and simmer, covered, until lamb is just tender, about 1 1/2 hours.

　　

Step 2

Stir in raisins, almonds, honey, and ground cinnamon and simmer, covered, until meat is very tender, about 30 minutes more.

　　

Step 3

Uncover pot and cook over moderately high heat, stirring occasionally, until stew is slightly thickened, about 15 minutes more.

　　Cooks' note:

　　•Tagine can be made 1 day ahead and cooled, uncovered, then chilled, covered.

　　*Available at specialty foods shops and Kalustyan's (800-352-3451).