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

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