MOROCCAN Tfaya with lamb tagine and couscous

Morocco has a long history of beekeeping. Tfaya, an accompaniment of honey-spiked caramelised onions, is often added to tagines, but also makes a satisfying meal with just couscous.

Ingredients

• 75 g(½ cup) raisins
• 6onions, thinly sliced
• 80 gbutter, roughly chopped
• 2 tbsporange-blossom honey (see Note)
• 1cinnamon quill
• 1 tspground ginger
• 1 tspras el hanout (see Note)
• ½ tspground turmeric
• ¼ tspsaffron threads
• ⅛ tsporange-blossom water (optional, see Note)
• cooked couscous, to serve

Lamb tagine

• 1 kgboneless lamb shoulder
• 2 tbspvegetable oil
• 1onion, sliced
• 1 tspground turmeric
• 1 tspground cumin
• 1 tspsweet paprika
• 1 tbsptomato paste
• 1 tbspharissa (see Note)
• 400 gcan chopped tomatoes
• 500 ml(2 cups) chicken stock
• 400 gcan chickpeas, drained, rinsed

Instructions

To make lamb tagine, cut lamb into 5 cm pieces and season with salt and pepper. Heat oil in a saucepan over medium heat and add lamb. Working in batches, cook for 5 minutes or until browned. Remove from pan and set aside.

Add onion to pan and cook, stirring, for 4 minutes or until softened. Add spices, tomato paste and harissa and cook, stirring, for 1 minute or until fragrant. Return lamb to pan with tomatoes, stock and chickpeas. Bring to a simmer, cover and cook for 2 hours or until lamb is very tender.

Meanwhile, place raisins in a bowl of warm water and soak for 30 minutes or until plump.

Combine onions, butter and 250 ml (1 cup) water in a large saucepan. Cover, bring to a simmer over medium heat, then reduce heat to low and cook, stirring occasionally, for 30 minutes or until onion is tender.

Drain raisins and add to onion with 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• Orange-blossom honey is a lightly scented, citrus-flavoured honey. Substitute with any light, fruity honey.
• Ras el hanout is a Moroccan spice blend and is available from select delis and Middle Eastern food shops.
• Orange-blossom water and harissa are available from Middle Eastern food shops.

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.