Savory Lamb Couscous with Honeyed Onions and Raisin Dip
Experience the authentic flavors of the Middle East with this robust Savory Lamb Couscous, beautifully complemented by honeyed caramelized onions and fragrant raisins. Known as tfaya, this delightful topping adds a heavenly sweetness that contrasts perfectly with the savory lamb, ensuring each bite is a feast for the senses. As the lamb simmers in a rich broth, it becomes irresistibly tender and infused with spices, while the couscous absorbs all the delicious flavors from the meat. Optional toasted almonds lend a crunchy texture, balancing the sweetness and creating a well-rounded dish. Perfect for family gatherings or special occasions, this hearty stew serves six and is bound to impress guests with its aromatic allure.
N/A
Servings
N/A
Calories
17
Ingredients
Ingredients
Lamb
2 lbs (cut into large pieces)
Onions
2.5 lbs (1/2 lb coarsely chopped, remaining sliced)
Salt
to taste
Pepper
to taste
Ginger
3/4-1 tsp
Cinnamon
2 1/2 tsp (1 tsp for meat, 1.5 tsp for tfaya)
Cloves
4
Saffron threads or Powdered saffron
1/2 tsp
Water
1 cup + 1.5 quarts for cooking (1 cup in tfaya, 1.5 quarts for stew)
Butter
5 tbsp (2 for tfaya, 3 for couscous)
Extra virgin olive oil
1 tbsp
Honey
2 tbsp
Raisins
1 cup (soaked in water for 20 minutes)
Almonds
1 cup (toasted and chopped)
Couscous
4 cups
Warm water
4 cups (with 1/2 tsp salt mixed in)
Vegetable oil
3 tbsp
Instructions
1
FOR THE MEAT: In a large pot, place the lamb pieces and about 1/2 pound of coarsely chopped onions. Cover with approximately 1 1/2 quarts of water and bring to a boil. Skim off any scum that rises to the surface. Season with salt, pepper, ginger, 1 teaspoon of cinnamon, and cloves. Reduce the heat and let simmer for 1.5 hours. Stir in saffron and add extra water to ensure the meat remains submerged, continuing to simmer for an additional 30 minutes. The meat should be tender enough to shred with minimal effort.
2
FOR THE TFAYA: Slice the remaining 2 pounds of onions in half and then into thin slices. Place them in a pan with 1 cup of water, cover, and cook over low heat for about 30 minutes until soft. Once soft, remove the lid and allow the liquid to evaporate. Add the butter and olive oil to the pan, cooking until the onions are golden brown. Stir in honey, 1.5 teaspoons of cinnamon, soaked and drained raisins, and a pinch of salt, cooking for another 10 minutes to allow caramelization.
3
FOR THE ALMONDS: In a frying pan, toast the almonds over medium heat until golden, turning frequently to avoid burning. Once done, chop about half of the almonds coarsely and leave the rest whole for garnish.
4
FOR THE COUSCOUS: In a shallow, oven-proof dish or clay pot, add the couscous, making sure to spread it evenly. Gradually pour in the warm salted water while stirring continuously to help the grains absorb it evenly. Fluff the couscous with a fork to prevent clumping. After 10-15 minutes when the couscous becomes plump, mix in 3 tablespoons of vegetable oil and gently rub the grains between your fingers to air them out. Place the dish uncovered in a preheated oven at 400°F (200°C) for 15-20 minutes. Fluff with a fork again halfway through and before serving, mix in the remaining 3 tablespoons of butter or oil.
5
TO SERVE: Create a mound of couscous on a serving platter, making a well in the center. Pour a ladle of the rich meat broth into the well, add pieces of the tender lamb, and generously pile the honeyed onions and raisins on top. Finish with a scattering of both whole and coarsely chopped toasted almonds for crunch. Serve the remaining broth on the side for guests to add as they prefer.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Savory Lamb Couscous with Honeyed Onions?
It is an authentic Middle Eastern dish featuring a robust lamb stew served with couscous and a sweet topping of caramelized onions and raisins known as tfaya.
What is tfaya?
Tfaya is a sweet and savory topping made from caramelized onions, raisins, honey, and cinnamon that provides a contrast to the savory lamb.
How much lamb is required for this recipe?
The recipe calls for 2 lbs of lamb cut into large pieces.
How many onions are needed in total?
You will need 2.5 lbs of onions: 0.5 lb for the meat stew and 2 lbs for the tfaya topping.
What spices are used to season the meat?
The meat is seasoned with salt, pepper, ginger, 1 teaspoon of cinnamon, and 4 cloves.
How long should the lamb simmer?
The lamb should simmer for a total of approximately 2 hours (1.5 hours initially, then 30 more minutes after adding saffron).
When should the saffron be added?
Saffron should be stirred into the meat broth after the initial 1.5 hours of simmering.
How are the onions prepared for the tfaya?
They are halved, thinly sliced, and cooked in water for 30 minutes until soft before being caramelized.
What ingredients are used to caramelize the onions?
Butter, olive oil, honey, cinnamon, soaked raisins, and a pinch of salt are added to the softened onions.
How should the raisins be prepared?
The raisins should be soaked in water for 20 minutes and drained before being added to the onion mixture.
How much honey is used in the recipe?
The recipe requires 2 tablespoons of honey for the tfaya.
How do you prepare the almonds?
Toast 1 cup of almonds in a frying pan until golden, then chop half of them while leaving the rest whole.
What is the ratio of couscous to water?
The recipe uses 4 cups of couscous and 4 cups of warm salted water.
How is the couscous hydrated?
Warm salted water is gradually poured over the couscous while stirring continuously to ensure even absorption.
What helps prevent the couscous from clumping?
Mixing in vegetable oil and gently rubbing the grains between your fingers helps to air them out and prevent clumps.
At what temperature should the couscous be baked?
The couscous should be baked in a preheated oven at 400°F (200°C).
How long does the couscous stay in the oven?
The couscous is baked uncovered for 15 to 20 minutes.
When do you add butter to the couscous?
After baking, 3 tablespoons of butter or oil are mixed into the couscous before serving.
How should the dish be assembled for serving?
Create a mound of couscous with a well in the center for the meat and broth, then top with honeyed onions, raisins, and almonds.
How many people does this recipe serve?
This recipe is designed to serve six people.
Is the meat broth served with the dish?
Yes, some broth is added to the couscous well, and the remaining broth is served on the side.
What is the total amount of cinnamon used?
The recipe uses a total of 2.5 teaspoons of cinnamon (1 tsp for meat and 1.5 tsp for tfaya).
What kind of oil is used for the couscous?
The recipe uses 3 tablespoons of vegetable oil to air out the grains.
Should the couscous dish be covered in the oven?
No, the couscous should be placed uncovered in the oven.
How do you know when the meat is done?
The lamb should be tender enough to shred with minimal effort.
What type of dish is best for the couscous?
A shallow, oven-proof dish or a clay pot is recommended.
What is the purpose of the almonds?
They provide a crunchy texture that balances the softness of the meat and couscous.
Can I use extra virgin olive oil for the meat?
The recipe uses 1 tablespoon of extra virgin olive oil specifically in the tfaya preparation.
How much ginger is required?
You should use between 3/4 to 1 teaspoon of ginger.
What are the tags for this recipe?
Tags include middle eastern, couscous, lamb stew, honeyed onions, raisins, comfort food, savory, and stew.