“Lmrozia” is an authentic Moroccan dish usually prepared in “Eid Al Adha”, a religious feast. The name “Lmrozia” derives its meaning from the secrete mixture of more than 40 spices and herbs. In the beginning, “lmrozia” was a method of preserving meat of “Eid Al Adha” at the absence of refrigerators in early times, without having the intention to invent a new distinctive and special dish. Even though refrigerators are now abundantly available, Moroccans still prepare this spices based dish just the same way. The popularity of lmrozia is due to its distinctive delicious taste combining somehow different sweet and spicy tastes. Some Moroccan families keep “lmrozia” prepared with meat of “Eid Al Adha” in a refrigerator for months to be served for their relatives and special friends who are living abroad when they come during holidays.
- 1 kg of red meat (lamb)
- 3 onions cut into small pieces.
- 1tsp salt
- 1tsp ground black pepper.
- ½ tsp turmeric
- Few saffron stamens
- 1tsp of the “Ras lhanout” : typically Moroccan mixture of more than 40 spices and herbs (you can make your own mix, using at least: cinnamon, cloves, nutmeg, cardamom, white pepper, fenugreek and ginger)
- 1tsp ginger
- ½ tsp cinnamon
- 3 minced cloves of garlic
- ½ cup olive oil
- 2tbsp butter.
- 2tbsp granulated sugar or honey.
- ½ cup raisins soaked in water for an hour
- ¼ cup almonds.
- In a bowl, mix “Ras lhanout”, saffron, salt with some water.
- Marinate the red meat in the mixture of all these spices for half an hour.
- In a pressure cooker, put onions with oil and meat.
- Put the cooker on the stove and cook for 5 minutes.
- Add the other spices with butter and 1 litter of water then cook for 40 minutes (under slow heat fire).
- Add raisins and honey or sugar and cook again for 10 minutes.
- At that time boil almonds and peel them (they are easiest to peel while still warm) then fry them in hot oil till their colour is golden.
- Finally, serve the meal in a plate with fried almonds decoratively on the top.