DifficultyIntermediatePrep Time1 hr 40 minsCook Time20 mins
The lamb:
2tbspOlive Oil
1kgLamb Leg
1Red Onion
1tspSalt
½tspBlack Pepper
1tspGinger
1tspCoriander
1tspTurmeric
½tspCinnamon
1pinchSaffron
650mlWater
Caramelized Onions:
1.20kgOnions
5tbspOlive Oil
1tspSalt
1tbspCinnamon
3tbspHoney
170gRaisins
100mlSauce from the Lamb
Couscous:
400gFine Couscous
3tbspVegetable Oil
160mlWater
3tspSalt (To Taste)
1tbspSmmen
About the Recipe:
Don't buy pre-made mixes. Falafels are so easy to make and so cheap. Totally worth the time and the effort. Delicious, hearty, and filling. Serve with some mint yogurt and tahini cream. You will not regret this !!!
Here’s How It’s Done:
Sear the lamb & start the stew
On medium heat, film a pot with olive oil. Sear 1 kg lamb (leg or shoulder) a couple of minutes per side.
Optional: add beef/lamb bones for depth. Remember to remove them later.
Season with 1 tsp salt, ½ tsp black pepper, 1 tsp ground ginger, 1 tsp coriander, 1 tsp turmeric, ½ tsp cinnamon, and a pinch of saffron.
Add 1 large red onion, finely diced, then pour in 650 ml hot water. Reduce to low, cover, and cook 1½ hours without opening the lid (to keep a rich sauce).
Make the caramelized onion topping (tfaya)
In a wide pot on high, add olive oil, then 1.2 kg sliced white onions + 1 tsp salt. Cover 5 min.
Lower to medium. Keep covered, stir every 5 min until softened.
Soak 170 g raisins in hot water for 15 min. Drain.
Add 100 ml of the lamb cooking sauce, then uncover.
Stir in raisins, 1 Tbsp cinnamon, 3 Tbsp honey. Cook uncovered, stirring often, until thick and jammy.
Steam the couscous (3 passes)
Set up: fill the bottom of a couscoussier ¾ with water; add a couple lemon quarters; bring to a lively steam.
Batch:400 g medium couscous (scale up to match meat/onions as needed).
Pass 1 (oil): Mix couscous with 2 Tbsp vegetable oil + ~78 ml hot water + 1 tsp salt. Rub to separate grains. Steam 20–25 min.
Between passes: Tip into a bowl, fluff with hands (it’s hot), break all lumps.
Pass 2 (hydrate): Add 1 Tbsp oil + ⅓ cup hot water; taste and add a little salt if needed. Steam 20–25 min. Fluff again.
Pass 3 (enrich): Add ghee (or butter) to taste; adjust salt after tasting. Steam ~20 min. Final fluff until light & separate.
Finish the lamb & check sauce
After ~1½ h, lamb should be fork-tender. Remove bones if used.
Reduce the pot juices slightly if needed to a spoon-coating consistency; skim excess fat.
Assemble & serve
Mound couscous into a ring/volcano. Moisten with a little sauce.
Nestle lamb in the center; spoon more sauce over.
Top with the tfaya (caramelized onions & raisins), finish with toasted almonds. Serve extra sauce on the side and enjoy.
Notes & Swaps
Couscous brands: Dari and Tria both work well; stick to medium grain for classic texture.
Steamer seal: If steam escapes around the seam, wrap with a damp towel for better flow through the grains.
Sweetness: Reduce honey to 1–2 Tbsp if you prefer less sweet; add a splash of sauce to balance.
Raisins: Golden or dark both work; sultanas = slightly softer. Always soak for plumpness.
Spice profile: Add a pinch of ras el hanout to the lamb for a deeper aroma (optional).
No couscoussier? Use a fine-mesh steamer over a pot; avoid direct water contact and keep grains elevated.
Make-ahead: Lamb and tfaya hold well; rewarm gently. Fluff couscous fresh for best texture.
