I had several problems with the NY Times recipe, the first being that although the recipe calls for 3 lbs of lamb, if you look at the video instructions on the NY Times site, the chef is clearly using at least 4 lbs of lamb and is using 6 cups of stock to go with it. I used only 2 lbs of lamb, reduced the stock required by a third, and it still took way too long to reduce to the proper consistency. The stew is also very sweet. Apparently a Mrouzia uses a lot of honey as a way to help preserve the meat in places without refrigeration. But, that’s not a problem here, and all that honey just makes it seem unbalanced. Finally, I messed up and used regular whole raw almonds instead of blanched almonds (without skins). I don’t think it makes much of a difference, but every recipe I checked calls for blanched almonds. The stew was actually terrific, especially after I balanced the sweetness a little with some fresh squeezed lemon juice. It is highly flavorful and very rich. What follows are the proportions of ingredients that I would use the next time I make this stew - less stock, a lot less honey and a little lemon to balance the sweetness. The sauce should reduce to a syrupy glaze. At this point taste and add lemon juice to desired level. The lemon juice brings some balance to the sweetness from the honey and apricots. Note: this recipe can be prepared in advance up to this point. Allow to cool, refrigerate and serve within a couple of days. A North African Sweet Lamb Mrouzia recipe Epicurious take on this recipe Yet another honeyed lamb recipe
