Mrouzia and dates tagine

Mrouzia and dates tagine
It is probably one of the richest and most delicious and sweet tagine dishes you can enjoy. Usually, Mrouzia means a sweet and thick Moroccan sauce.
When it comes to the meat, you are free, you can use beef or lamb, both are going to give you a fantastic taste, but personally, I prefer lamb.
In Morocco, this tagine recipe is made with dried prunes, but dates are also a very easy combination you can use in order to get a fantastic taste, in fact, personally, I prefer using dates, they are much sweeter and will melt in your dish, especially if you are using quality dates.
For the dates, I personally prefer to use medjool dates with roasted almonds.
Here are the ingredients you are going to need:
Ingredients
  • 200 g of dates
  • Lemon
  • Half a teaspoon salt
  • Half a teaspoon cinnamon
  • Half a teaspoon pepper
  • One teaspoon of ground ginger
  • Half a teaspoon macis, this is a very special spice, I’m not sure if you can find it where you are from, if you don’t have it, you can use a pinch of nutmeg
  • Half a teaspoon of cardamom
  • A pinch of saffron
  • Two tablespoons olive oil
  • Two tablespoons vegetable oil
  • Beef or lamb, at least half a kilogram
  • One tablespoon of smen (Moroccan rancid butter)
  • 1 onion, chopped
  • 2 cloves of garlic
  • Three cups of water
  • 1 cinnamon stick
  • 10 whole dates filled with fried and drained almonds
  • Chopped almonds, toasted
Instructions
  1. Preparation:
    Start first by adding the oils to your tagine, on medium heat, then add to them your spices except the cinnamon stick, whole dates and whole almonds.
  2. Keep stirring until the spices are well combined and you can smell their fragrances becoming stronger and more powerful.
  3. Then, add the onion and garlic, keep stirring until they are translucent,
  4. In a separate pot, put your meat and water, then add to them a little bit of salt and cook for forty-five minutes, or when the meat is very tender.
  5. Meanwhile, lower the heat on your tagine and let the Mrouzia ingredients cook very slowly.
  6. Keep an eye on them while stirring from time to time, when the meat is ready, it is very tender, add it to your tagine and close the lid, you can add some water if it is dry.
  7. Keep the lid closed for at least ten minutes in order to combine the flavors.
  8. By now, you will get a very sweet and sugary Mrouzia, take off the heat and decorate as you wish.

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