Recipe

Lamb tfaya

A healthy and delicious Moroccan lamb dish; Tfaya refers to the sweet and spicy caramelised onions and raisins.

Sep 30, 1974 2:00pm
  • 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
  • 1
    Combine lamb and spices in large bowl. Heat oil in large saucepan; cook lamb, in batches, until browned all over.
  • 2
    Return 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.
  • 3
    Meanwhile, 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.
  • 4
    Combine 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.
  • 5
    Stir coriander and nuts into couscous; season to taste. Serve lamb mixture with couscous; accompany with tfaya and eggs.

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