Mrouzia - Tender Lamb Cooked With Ras El Hanout, Honey, Raisins & Almonds. Welcome to the third episode of my series, Moroccan Recipes for Eid al-Adha. Mrouzia is not only a delicious meal, but has roots in preserving meat in days before refrigeration. Here’s a modern, but still traditional, method of how to make it at home in a pressure cooker: Ingredients: 3.5 lbs (about 1.6 kg) lamb (bone-in cuts like neck and shank) 1T Ras el Hanout 1t ground ginger 1/2t black pepper 1/2t saffron threads Salt, to taste 2 cinnamon sticks 3T olive oil 3T unsalted butter 2 medium onions (1 large), finely grated or chopped (optional) 1/2c whole blanched almonds 2c raisins, soaked in hot water for at least 30 minutes, then drained 2-3T honey (adjust to taste) 2t ground cinnamon Dried rose petals (optional) Combine dry spices except for the ground cinnamon in a large bowl with enough water to create a marinade. Coat the lamb in spice mixture, cover and refrigerate for at least 4 hours. Set you...