Lamb tfaya
A healthy and delicious Moroccan lamb dish; Tfaya refers to the sweet and spicy caramelised onions and raisins.
- 1 hr 50 mins cooking
- Serves 6
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Ingredients
Lamb tfaya
- 1 kilogram boned lamb shoulder, chopped coarsely
- 1 tablespoon ground ginger
- 2 teaspoon ras el hanout
- 1 teaspoon ground cinnamon
- 2 tablespoon olive oil
- 1 litre (4 cups) water
- 2 cup (500ml) chicken stock
- 400 gram canned chickpeas, rinsed, drained
- 2 cup (400g) couscous
- 2 cup (500ml) boiling water
- 15 gram butter
- 1/4 cup finely chopped fresh coriander
- 1/2 cup (80g) coarsely chopped blanched almonds, roasted
- 3 hard-boiled eggs, quartered
- 2 brown onions (400g), sliced thinly
- 1/4 cup (90g) honey
- 1/2 cup (75g) raisins
- 45 gram butter, chopped
- 1 teaspoon each ground white pepper and cinnamon
- 1/2 teaspoon ground turmeric
- pinch saffron threads
- 1/2 cup (125ml) water
Method
Lamb tfaya
- 1Combine lamb and spices in large bowl. Heat oil in large saucepan; cook lamb, in batches, until browned all over.
- 2Return lamb to pan with the water, stock and chickpeas; bring to the boil. Reduce heat; simmer, covered, 30 minutes. Uncover; simmer, stirring occasionally, about 1 hour or until lamb is tender.
- 3Meanwhile, make tfaya. Combine ingredients in medium saucepan; bring to the boil. Reduce heat; simmer, uncovered, stirring occasionally, about 30 minutes or until onion is caramelised.
- 4Combine couscous with the boiling water and butter in large heatproof bowl, cover; stand about 5 minutes or until liquid is absorbed, fluffing with fork occasionally.
- 5Stir coriander and nuts into couscous; season to taste. Serve lamb mixture with couscous; accompany with tfaya and eggs.