Bihari Mrouzia: A Fusion of Moroccan and Bihari Flavors

Ingredients

In this Bihari adaptation of the Moroccan Mrouzia, we incorporate Bihari spices such as cumin, coriander, and cinnamon to infuse the dish with the unique flavors of Bihari cuisine. Additionally, we use local Bihari honey and almonds to add a touch of sweetness and crunch to the dish, enhancing the overall flavor profile. We alse have the original recipe for Mrouzia, so you can check it out.

• 1 kg (2.2 lbs) lamb, cut into pieces 1 kg (2.2 lbs) lamb, cut into pieces
• 2 onions, finely chopped 2 onions, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 teaspoons ground cumin 2 teaspoons ground cumin
• 2 teaspoons ground coriander 2 teaspoons ground coriander
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger 1 teaspoon ground ginger
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon turmeric 1/2 teaspoon turmeric
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional, for heat) 1/4 teaspoon cayenne pepper (optional, for heat)
• 1 cup (240 ml) Bihari honey 1 cup (240 ml) Bihari honey
• 1 cup (150 g) almonds, blanched and peeled 1 cup (150 g) almonds, blanched and peeled
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 7g
• Carbohydrates (total, sugars): 20g, 15g
• Protein: 35g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the lamb, chopped onions, minced garlic, ground cumin, ground coriander, ground cinnamon, ground ginger, paprika, turmeric, black pepper, and cayenne pepper (if using). Mix well to ensure the lamb is coated with the spices. Let it marinate for at least 1 hour, or overnight in the refrigerator for enhanced flavor.
2. 2.
   Heat the vegetable oil in a large pot over medium heat. Add the marinated lamb and cook until browned on all sides.
3. 3.
   Add enough water to cover the lamb, reduce the heat to low, cover the pot, and simmer for 2-3 hours or until the lamb is tender.
4. 4.
   Once the lamb is tender, add the Bihari honey and blanched almonds to the pot. Stir well to combine.
5. 5.
   Continue to simmer uncovered for another 30 minutes, allowing the flavors to meld together and the sauce to thicken slightly. Adjust the seasoning with salt, if needed.
6. 6.
   Serve the Bihari Mrouzia hot, garnished with fresh cilantro. It pairs perfectly with steamed rice or naan bread.

Treat your ingredients with care...

• Almonds — To blanch and peel the almonds, place them in boiling water for a minute, then drain and rinse with cold water. Gently squeeze each almond to remove the skin.

Tips & Tricks

• For an extra burst of flavor, toast the almonds before adding them to the dish.
• Adjust the amount of cayenne pepper according to your spice preference.
• For a richer sauce, you can add a tablespoon of ghee or butter towards the end of cooking.

Serving advice

Serve the Bihari Mrouzia with steamed rice or naan bread for a complete and satisfying meal. Accompany it with a fresh salad or raita to balance the flavors.

Presentation advice

Garnish the Bihari Mrouzia with a sprinkle of toasted almonds and fresh cilantro to add a pop of color and enhance the visual appeal of the dish.