Desktop Tfaya with Lamb Tagine and Couscous – Steve's Clandestine Spyce Co

Tfaya with Lamb Tagine and Couscous



Yield: 6
Author: Steve
Prep time: 30 MinCook time: 2 H & 30 MTotal time: 3 Hour


  • ½ cup Raisins
  • 6 Onions, thinly sliced
  • 80 g Butter, roughly chopped
  • 2 tbsp Honey
  • 1/2 teaspoon Cinnamon
  • 1 tsp Ginger,  ground
  • 1 tsp Moroccan Ras el Hanout
  • ½ tsp Turmeric, ground 
  • ¼ tsp Saffron 
  • cooked Couscous, to serve
  • 1 kg Diced Lamb, cut into 5cm cubed pieces
  • 1 tablespoon Olive Oil
  • 1 Onion, sliced
  • 1 teaspoon Turmericground 
  • 1 teaspoon Cumin, ground 
  • 1 teaspoon Sweet Paprika
  • 1 tablespoon Tomato Paste
  • 1 tablespoon Harissa
  • 400 grams can Tomatoes, diced
  • 500 mls (2 cups) Chicken Stock
  • 400 grams can Chickpeas, drained & rinsed


  1. Season lamb with salt and pepper. 
  2. Heat oil in a saucepan over medium heat add the sliced onion and cook until soft and transparent.
  3. Combine in the pan turmeric, cumin, paprika, harissa, tomato paste, tomatoes, chicken stock, chickpeas, and lamb.
  4. Once simmering, cover the pan and allow it to cook on low for 2 hours.
Onion Topping
  1. In a bowl of warm water soak the raisins for 30 mins.
  2. In a frying pan add onions, butter, and 1 cup of water.
  3. Cook on low for 30 mins until the onion is soft and transparent.
  4. Drain the raisins and add to fry-pan with the onions.
  5. Then add honey, ginger, cinnamon, Ras el hanout, turmeric, and saffron. 
  6. Cook for 25 mins stirring it occasionally so it doesn't burn or stick to the pan.
  7. The liquid should have evaporated and the onion mix should be a golden colour.
  8. Season with salt & pepper.
  9. Serve over the couscous with the lamb tagine.
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