Tfaia

Ingredients

• 1.4 kg (3 lb)lamb
• 1.2 kg (2.6 lb)onions, sliced
• 1 tspcinnamon
• 1 tspginger
• 1 tspturmeric
• 2 tbsphoney — optional
• pinchsaffron
• 3 tbspolive oil
• 1 1/2 tspsalt

Method

1. In a large heavy-bottomed pot or Dutch oven, place the 1.4 kg (3 lb) lamb pieces. Add a small portion of the sliced onions, about 200 grams (7 oz), to the pot. Sprinkle in 1 tsp cinnamon, 1 tsp ginger, 1 tsp turmeric, and 1 1/2 tsp salt. Pour in enough water to just cover the lamb. Bring the mixture to a gentle simmer over medium heat, cover the pot, and let it cook for about an hour. The lamb should become tender and begin to absorb the spices, with the liquid reducing slightly.
2. After the lamb has simmered for an hour, add the remaining 1 kg (2.2 lb) of sliced onions to the pot. Stir them into the lamb and spices, ensuring the onions are well-coated with the cooking liquid. Reduce the heat to low and cover the pot again. Allow the onions to cook slowly for about 40 minutes, stirring occasionally. The onions should gradually break down and melt into a thick, jam-like sauce, turning a rich golden brown as they cook.
3. Once the onions have reached the desired consistency, stir in 2 tbsp of honey and a pinch of saffron. The honey will add a subtle sweetness that complements the savory spices, while the saffron provides a warm, aromatic depth. Continue to cook for a few more minutes until the honey is fully incorporated and the saffron releases its color and fragrance into the sauce.
4. Taste the sauce and adjust the seasoning if necessary. If you prefer a slightly sweeter dish, you can add a little more honey to taste. The sauce should be thick and glossy, clinging to the tender lamb pieces. Serve the Tfaia hot, either with fresh bread for dipping or spooned over a bed of couscous, allowing the rich flavors to soak into the grains.