Close this search box.

American Lamb Mrouzia

American Lamb Mrouzia

Recipe by Chef Mica Talmor of Pomella in Oakland, CA.
0.0 from 0 votes

4 – 6


Mrouzia is a sweet and spicy North African lamb stew that has graced tables for centuries. Chef Mica Talmor of Pomella restaurant in Oakland, Calif., shows us how to prepare Mrouzia with American lamb shank. Her version draws from tradition, but includes some modern updates. The combination of rich, tender lamb, aromatic spices, and sweet, roasted grapes makes this iconic dish a menu favorite.


  • 1/2 cup Oil blend

  • 1/3 cup Ras-al-hanout

  • 2 Tbsp Red wine vinegar

  • 1 Tbsp Salt

  • 2 tsp Ginger, ground

  • 2 tsp Anise seed, ground

  • Ingredients
  • 3 lb American Lamb leg, bone in, cut to 2” with bone

  • 1 lb Yellow onion, grated

  • 2 oz Garlic clove, peeled, minced

  • 1 cup Red wine or port, sweet

  • 1/2 tsp Saffron threads (optional)

  • 2 qts Lamb broth

  • 1 lb Red grapes

  • 1/4 cup Honey

  • 1/4 cup Lemon juice

  • 2 Tbsp Olive oil

  • 1 tsp Salt

  • 1 tsp Black pepper, ground

  • 1 1/2 lb Butternut squash, peeled, large dice

  • 2 Tbsp Moroccan spice blend

  • 2 Tbsp Oil blend

  • 2 Tbsp Water

  • 1 tsp Salt

  • 4 oz Marcona almonds, blanched

  • 2- 3 Tbsp Olive oil

  • 1/2 tsp Sea salt

  • Parsley, chopped


  • For the Marinade: Combine and pour over the lamb leg, let sit overnight.
  • For the Braise: Sear the meat in a Dutch oven. Remove the meat and set aside. Sauté the onion in the pan with the lamb drippings; add in the garlic. When golden, add the red wine and the optional saffron. Cook the alcohol out, and add the lamb broth.
  • Return the meat to the pan and spoon the liquid over the meat. Cover and braise for 2-3 hours.
  • Remove from the oven. Turn the oven up to a broil setting, skim the fat from the top, and return the braising pot to the oven to let the sauce thicken and the lamb brown.
  • For the Grapes: In a 2” hotel pan, mix the grapes, honey, lemon juice, oil, salt, and pepper. Roast in the oven at 350°F, stirring gently every 10 minutes until the grapes are roasted and the liquid in the pan is thick, about half an hour.
  • For the Squash: Mix the diced squash with spice blend, oil, water, and salt. Roast in the oven for 15 minutes or until tender but still holds its shape.
  • For the Almonds: Fry the almonds in a shallow pan until golden brown. Remove from the oil and add the sea salt.
  • To Assemble: Mix the braised lamb and roasted grapes. Add the squash to the serving plate or platter, garnish with the almonds and chopped parsley.

American Lamb Mrouzia


  • The USDA recommends a minimum internal temperature of 145 degrees F for lamb with a 3-minute rest.