Tfaia

Name: Tfaia (Tagine of Lamb with Hard-Boiled Eggs and Almonds)
Yield: Serves 6
Cuisine: Moroccan
Ingredients: 1 shoulder of lamb, about 1.25 kg/2½ lb, cut in serving pieces; 225 g/½ lb (1⅓ cups) blanched almonds, sautéed in groundnut (peanut) oil; 4 hard-boiled eggs; 225 g/½ lb (1⅓ cups) blanched almonds, sautéed in groundnut (peanut) oil; 1½ large Spanish onions, peeled and coarsely grated; ¼ teaspoon powdered saffron; 6 tablespoons butter; 4 tablespoons olive oil; salt; 1 bunch fresh green coriander, coarsely chopped; 2 teaspoons powdered ginger; ½ teaspoon crushed black pepper

Tagine of Lamb with Hard-Boiled Eggs and Almonds

Preparation info

Serves
6

Difficulty
Complex

Appears in

Taste of Morocco

By Robert Carrier

Published 1987

About

Ingredients

1 shoulder of lamb, about 1.25 kg/2½ lb, cut in serving pieces
6

Africa
Morocco
Main course
Gluten-free
Mediterranean

Method

Melt butter and olive oil together in a large tagine or flameproof casserole, then add onion, saffron, ginger, black pepper, and salt to taste. Stir over a medium heat until onions are transparent. Add meat pieces and stir well over heat for 2–3 minutes.
Add just enough water to cover meat, and bring gently to the boil. Lower heat, cover and simmer until