Moroccan Couscous with Lamb and Caramelized Onions (Tfaya) Recipe

Couscous with Lamb and Caramelized Onions (Tfaya) is a traditional Moroccan dish that combines tender lamb, savory couscous, and a sweet yet flavorful topping of caramelized onions and raisins. The richness of the lamb is complemented by the sweetness of the onions and the slight acidity of the raisins, creating a perfectly balanced meal. Here’s how to prepare it:

Ingredients:

For the Couscous:

• 2 cups couscous
• 2 tablespoons olive oil or butter
• Salt, to taste
• 2 cups water or broth

For the Lamb:

• 1 kg lamb (shoulder, neck, or shank), cut into chunks
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon turmeric
• 1 teaspoon ground coriander
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 2 cups water or broth

For the Tfaya (Caramelized Onions and Raisins):

• 2 large onions, thinly sliced
• 1/4 cup olive oil
• 1/2 cup raisins
• 1/2 teaspoon cinnamon
• 1 tablespoon sugar (optional)
• 1/4 teaspoon saffron threads (optional)
• Salt to taste

Instructions:

1. Prepare the Lamb:

1. In a large pot, heat olive oil over medium-high heat.
2. Add the lamb chunks and brown them on all sides. Remove and set aside.
3. In the same pot, add chopped onion and garlic. Sauté until softened and golden.
4. Add the cumin, cinnamon, ginger, turmeric, coriander, salt, and pepper. Stir to coat the onions with the spices.
5. Return the lamb to the pot, and pour in the water or broth. Bring to a boil, then reduce to low heat, cover, and simmer for about 1.5 to 2 hours, or until the lamb is tender.

2. Prepare the Couscous:

1. Place the couscous in a large bowl. Drizzle with olive oil or butter and sprinkle with salt.
2. Bring water or broth to a boil. Pour it over the couscous and cover with a lid.
3. Let it steam for about 5 minutes. Fluff the couscous with a fork to separate the grains.

3. Make the Tfaya:

1. In a large skillet, heat olive oil over medium heat.
2. Add the sliced onions and cook, stirring occasionally, until golden brown and caramelized (about 20–25 minutes).
3. Add the raisins, cinnamon, saffron (if using), sugar (if using), and salt. Stir well and cook for another 5 minutes, until the raisins are plump and the mixture is thickened.

4. Assemble the Dish:

1. Serve the couscous on a large platter, forming a mound.
2. Arrange the lamb pieces on top of the couscous.
3. Spoon the caramelized onions and raisins (Tfaya) generously over the lamb.
4. Optionally, garnish with fresh herbs such as cilantro or parsley.

This dish is a wonderful blend of savory, sweet, and spiced flavors, perfect for special occasions or a hearty meal. Enjoy!