Name: Lamb tfaya
Cook time: 110 min
Total time: 110 min
Yield: 6
Ingredients: 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

Ingredients

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

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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Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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