For the M'Rouzia:
For the meat:
Deseed the raisins and soak them in a bowl of water for 15 minutes.
In a dish, dilute the Dar CHOUMICHA® RAS EL HANOUT spice mix with the garlic and a cup of water.
Marinate the meat in the spicy marinade for 2 hours.
In a large pot, on very low heat, brown the minced onion with the olive oil and sunflower oil.
Add the meat with its marinade over the onion, and wet with water.
Cover, and let the meat cook, still on very low heat, until the meat is tender and the sauce smooth.
Take the pot off the stove, and with a large spoon, scoop the fat released by the meat. In a smaller pot, candy the raisins and
blanched almonds in the fat.
When the raisins are candied and the almonds golden, your M’Rouzia is ready.
Serve the meat hot with its juices, garnished with the M’Rouzia.
Moroccan spice mix