Lamb Tagine With Fragrant Onions (Tfiya) And Cousousmaincourse
- Prep time:
- 20 mins
- Cook time:
- 2 hrs 20 mins
- Suitable for:
- Meat Easters
- Provided by:
- Alice Storey
Morocco has a very long history of beekeeping and is a major honey producer in the Middle East.
Tfaya, an accompaniment of honey-spiked caramelised onions, is often added to tagines, but also makes a satisfying meal with just couscous.
Note - Ras el hanout is a Moroccan spice blend and is available along with orange-blossom water and harissa from Middle Eastern food shops and selected supermarkets.
- For the fragrant onions (Tfiya): 75g of raisins
- 6 white onions, thinly sliced
- 80g of butter, roughly chopped
- 2 tablespoons of Haughton Honey
- 1 cinnamon quill
- 1 teaspoon of ground ginger
- 1 teaspoon of Ras el hanout
- 1/2 teaspoon of ground turmeric
- 1/4 teaspoon of saffron threads
- 1/8 teaspoon of orange-blossom water
- For the lamb tagine: 1kg of boneless lamb or hogget shoulder
- 2 tablespoons of vegetable oil
- 1 white onion, sliced
- 1 teaspoon of ground turmeric
- 1 teaspoon of ground cumin
- 1 teaspoon of sweet paprika
- 1 tablespoon of tomato paste
- 1 tablespoon of harissa
- 400g tin of chopped tomatoes
- 500ml of chicken stock
- 400g tin of chickpeas, drained and rinsed
- To make the lamb tagine, cut the lamb into 5 cm pieces and season with salt and pepper. Heat the oil in a saucepan over a medium heat and add the lamb. Working in batches, cook for 5 minutes or until browned. Remove from the pan and set aside whilst keeping warm.
- Add the onion to pan and stir for 4 minutes or until softened. Add the spices, tomato paste and harissa and stir for 1 minute or until fragrant. Return the lamb to pan with tomatoes, stock and the chickpeas. Bring to a simmer, cover and cook for 2 hours or until the lamb is very tender.
- Meanwhile, place raisins in a bowl of warm water and soak for 30 minutes or until plump.
- Combine the six onions, butter and 250 ml (1 cup) of water in a large saucepan. Cover, bring to a simmer over a medium heat and then reduce the heat to low and cook, stirring occasionally, for 30 minutes or until the onion is tender.
- Drain the raisins and add to the onion with the honey and spices. Stirring occasionally, cook uncovered for a further 25 minutes or until onion is golden and liquid has evaporated. Season and stir in orange-blossom water (if using). Serve hot with lamb tagine and couscous.
Notes for the cook: if you have a fan-assisted oven then reduce the specified temperature in the recipe by about 15% ~ 1 teaspoon = 5ml and 1 tablespoon = 15ml ~ some ingredients are measured in cups and some equivalents are; 150g, 6oz (1/2 cup) = 120ml, 4fl oz