Moroccan lamb recipes

8 Moroccan lamb recipes, each written for this site and each saying what its method turns on.

Boulfaf, sourced from Morocco. Lamb liver wrapped in caul fat and grilled over coals, where the fat melts away and bastes it as it goes. Lamb.
Briouat, sourced from Morocco. Small triangular pastries folded like a flag and fried, where the last fold is sealed with flour paste rather than water. Beef, Lamb, Egg.
Harira, sourced from Morocco. A thick soup finished with a flour and water slurry poured in slowly at the very end, which is what gives it its body. Lamb.
Méchoui, sourced from Morocco. Lamb rubbed with spiced butter and cooked for five hours until it is pulled apart by hand and dipped in cumin salt. Lamb.
Merguez, sourced from Morocco. A thin red lamb sausage with no pork fat in it, where the fat is lamb and must be kept cold throughout. Lamb.
Mrouzia, sourced from Morocco. Lamb cooked down with honey and raisins until the sauce is a glaze, sweet enough that it once kept without refrigeration. Lamb.
Tagine, sourced from Morocco. A lid-shaped pot that cooks almost dry, where the steam runs back down the cone instead of leaving. Lamb.
Tangia, sourced from Morocco. Lamb sealed in a tall urn and left upright in low heat for six hours with nothing to stir and no vegetables in it at all. Lamb.

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