🇲🇦 Morocco · Food
Lamb Tfaya
By eatmundo · August 3, 2026
🇲🇦 MAA sophisticated Moroccan specialty featuring tender lamb slow-cooked with a sweet and savory onion and raisin reduction. The caramelized onions, known as 'tfaya', create a luxurious texture that defines this classic dish.
Ingredients
check them off as you prepareHow to Make It
- 1
In a large heavy-bottomed pot or tagine, heat the 60ml of olive oil over medium heat.
- 2
Sear the 1kg of lamb shoulder pieces until golden brown on all sides to lock in the flavor.
- 3
Add the 3 finely sliced onions, 4 crushed garlic cloves, 1 tsp turmeric, 1 tbsp ginger, and 1 pinch of saffron, stirring for 5 minutes.
- 4
Pour in just enough water to cover the meat halfway, about 300ml, and bring to a gentle simmer.
- 5
Cover tightly and reduce the heat to low; let it braise for 90 minutes until the meat is fork-tender.
- 6
In a separate small pan, slowly caramelize additional sliced onions with cinnamon and honey to finish the topping, if desired for the traditional style.
- 7
Uncover the pot, increase heat to medium-high for 10 minutes to reduce the sauce into a thick, syrupy glaze.
- 8
Serve the lamb on a large platter, topped generously with the sweet onion reduction for an authentic finish.
Frequently Asked Questions
Can I use beef instead of lamb?+
Yes, beef chuck is an excellent substitute that holds up well to long, slow cooking.
How do I know the lamb is ready?+
The meat should be tender enough to pull apart easily with a fork.
What is the secret to a good Tfaya?+
The onions must be sliced thinly and cooked low and slow until they reach a jam-like consistency.
Should I soak the saffron?+
Yes, soaking the saffron in a spoonful of warm water before adding it releases the color and aroma best.
🇲🇦 MA
