Lamb Tfaia With Almonds & Eggs

Jump to Recipe Print Recipe

Lamb Tfaia With Almonds & Eggs

Couverts4
Deel op Facebook Print Recipe

Equipment

  • Tagine

Ingredients

  • 1½ tablespoons smen or ghee
  • 2 garlic cloves crushed
  • 1 teaspoon ground ginger
  • 1 teaspoon ground coriander
  • 1 teaspoon saffron threads ground, using a mortar and pestle, with a pinch of sea salt
  • 6 lamb cutlets
  • 2 onions finely chopped
  • 1 preserved lemon finely sliced rind of it

To garnish

  • 4 eggs
  • ½ teaspoon ground saffron
  • 1 tablespoon olive oil
  • knob butter
  • 2 tablespoons blanched almonds

Instructions

  • Melt the smen, or ghee in the base of a tagine or a large, heavy-based saucepan over a medium heat, stir in the garlic, ginger, coriander and ground saffron.
  • Add the lamb cutlets and sprinkle over the onions.
  • Pour in just enough water to cover the meat, bring to the boil, then reduce the heat, cover and cook gently for 1 hour.
  • Stir in the preserved lemon rind and season with salt and pepper.
  • Continue to cook gently, covered, for about 20 minutes to let the flavours mingle.
  • Meanwhile, prepare the garnish.
  • Boil the eggs in a saucepan of boiling water for about 4 minutes so that the yolks are just firm.
  • Drain, allow the eggs to cool slightly, then shell them.
  • Dissolve the ground saffron with 2 tablespoons of warm water in a small bowl and roll the boiled eggs in the yellow liquid to colour them.
  • Cut the eggs in half lengthways and set aside.
  • Heat the oil and butter in a small frying pan over a medium heat, stir in the almonds and cook for 3 minutes until golden brown.
  • Scatter the almonds over the tagine and arrange the halved eggs around the edge.
  • Serve immediately with crusty bread and a leafy salad, if liked.

Notes & Wine Advice

 

For lamb tfaia with olives,

follow the method as for Lamb tfaia with almonds & eggs cooking the cutlets. Replace the preserved lemon rind with 175 g pitted Kalamata olives and omit the garnish of eggs and almonds. Scatter a small bunch of finely chopped parsley over the tagine and serve with chunks of crusty bread.
————————————————————————————————–
Course; Eggs / Lamb / Main Course / Nuts
Cuisine; Arabic / Moroccan