Mazagan restaurant's recipe for lamb shanks stew.
2 lb of meat (lamb shanks or collar)
4 cloves of garlic
1tablespoon olive oil
1/4 teaspoon crushed saffron
1 tablespoon tablespoon ras el hanout
4 chopped onions
2 qts water
2 cups raisins
1 tablespoon salt
1 tablespoon ginger powder
1/2 cup blanched almonds, toasted
1/2 cup of honey
Restaurant Week: Chef Riyad Bouizar of Mazagan Restaurant
Soak the raisins in warm water for 15 minutes and drain.
In a bowl, mix the spices with a big glass of water.
Cut into regular pieces meat, marinate in this mixture for at least one hour.
Set aside in a cool place. Place meat and marinade in a heavy pan, add the oil, water and chopped onions. Cover and simmer over low heat until the meat is cooked. I prepare it using the Tagine (a conical shaped dish) over the coals at the restaurant.
But you could also use a pressure cooker at home.
When the meat is tender, take it out of the broth and the reduced sauce, stir in honey and raisins.
Continue cooking over low heat so the meat will caramelize and the sauce is very thick.
Serve hot Marouzieya (also known as Mrouzia) decorated with raisins, almonds and toasted sesame seeds.