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

Lamb tfaya

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

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Serves 6

Cook

1H 50M

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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