Tafaya

Lamb with Eggs and Almonds

Tafaya is served at celebrations throughout Morocco. To give the dish a festive touch, some cooks dip the shelled, boiled eggs in saffron-infused hot water, which colours them and gives them a special fragrance and flavour.

SERVES 6

1.25 kg (2 lb 12 oz) lamb shoulder chops

3 tablespoons olive oil

2 brown onions, coarsely grated

3 garlic cloves, finely chopped

2 teaspoons ground ginger

⅛ teaspoon ground saffron threads

3 tablespoons chopped coriander (cilantro) leaves

40 g (1½ oz) butter

150 g (6 oz/1 cup) blanched almonds

6 hard-boiled eggs

coriander (cilantro) leaves, extra, to serve

Trim the excess fat from the chops. Heat half the olive oil in a large saucepan over high heat and brown the chops on each side in batches, transferring to a dish when cooked. Add a little more oil as required.

Reduce the heat to low, add the remaining olive oil and the onion and cook for 8 minutes, or until softened. Add the garlic and ginger and cook for a few seconds. Pour in 375 ml (13 fl oz/1½ cups) water and stir to lift the browned juices off the base of the pan. Return the lamb chops to the pan, along with the saffron, 1 teaspoon salt and a good grinding of black pepper. Cover and simmer for 1¼ hours, then stir in the coriander and cook for a further 15 minutes, or until the lamb is tender.

Meanwhile, melt the butter in a frying pan over medium heat, add the almonds and fry, tossing frequently, for 5 minutes, or until golden. Remove immediately to a bowl to prevent them burning. Shell and halve the boiled eggs.

Arrange the lamb on a serving dish, spoon the sauce over the top and sprinkle with the almonds (warm the almonds a little first if the butter has congealed). Arrange the egg halves on top and scatter with a few coriander leaves.

Prepare the lamb chops by trimming off the excess fat with a sharp knife.