Sweet-Savory Lamb Tagine for Eid El-Kbir

M’RUZIYAH

MOROCCO

M’ruziyah is the Moroccan dish for Eid el-Kbir, when all those who can afford it will slaughter one or more sheep to use for their festive meal. They will also distribute some to family and friends as well as to those less fortunate. The traditional division is one-third for the household, one-third for relatives and friends, and one-third for the needy. In Morocco, meat is generally cooked on the bone, and for this specific recipe, the cut used is the shoulder. I have also used shanks, and I have used neck fillets, but when I want the dish to look really impressive, I use a whole leg of lamb. You can use beef if you want, but it is rare for Moroccans to do this. They normally use lamb or goat.

SERVES 6

1 small leg of lamb on the bone (4½ pounds/2 kg)

⅓ cup (80 ml) extra-virgin olive oil

4 tablespoons (60 g) unsalted butter

Good pinch of saffron threads, soaked in 2 tablespoons rose water

1 medium onion (5 ounces/150 g), halved lengthwise and cut into thin wedges

1 teaspoon ras el-hanout

Sea salt

1½ cups plus 2 tablespoons (400 g) good honey

3⅓ cups (500 g) golden raisins, soaked for 1 hour in warm water

1 cup (150 g) blanched almonds, toasted in a hot oven for 7 minutes, until golden brown

Moroccan Bread, for serving

1. Put the leg of lamb in a heavy pot and add 4 cups (1 L) water. Bring to a boil over medium heat, skimming the froth that rises to the surface. Add the olive oil, butter, and saffron-rose water. Add the onion, ras el-hanout, and salt to taste, then reduce the heat to medium-low and simmer, covered, for 2 hours, turning the leg every 15 minutes to make sure it is not sticking and is coloring evenly, until the meat is cooked through.

2. Add the honey. Reduce the heat to as low as you can have it and let simmer, this time without disturbing the meat, for another 30 minutes.

3. Drain the golden raisins and add to the pot. Let simmer until the sauce is completely concentrated and silky, 5 to 10 more minutes.

4. Transfer the cooked leg of lamb to a serving dish. Scoop the raisins with a slotted spoon and scatter over it, then drizzle the sauce all over. Garnish with the toasted almonds and serve immediately with Moroccan bread.