Moroccan · Couscous
Lamb Couscous with Raisins
A heartier relation of chicken tfaya couscous, this version pairs slow-braised lamb shanks with the same jammy raisin-onion topping, giving a richer, deeper broth that couscous soaks up beautifully. It's a common Friday and holiday dish in Marrakech homes.
- Prep
- 30 min
- Cook
- 100 min
- Total
- 130 min
- Serves
- 6
- Level
- Medium
Ingredients
- 1.2 kg lamb shanks or shoulder, cut into pieces
- 500 g couscous
- 600 g onions, thinly sliced
- 150 g raisins, soaked
- 1 tsp cinnamon, 1 tbsp honey
- Pinch saffron, 1 tsp ginger
- 3 tbsp olive oil
- Salt
Method
- 1
Braise the lamb
Brown the lamb lightly in oil, then add saffron, ginger, salt and enough water to cover. Simmer covered for 1 to 1.5 hours until tender. Reserve the broth.
- 2
Cook the onions
In a separate pan, cook the sliced onions slowly in oil for 30 minutes until soft and golden, then stir in raisins, cinnamon and honey and cook 10 more minutes.
- 3
Steam the couscous
Steam the couscous over the lamb broth in two or three passes, raking between steams, until light and fluffy.
- 4
Assemble
Mound the couscous, top with lamb pieces, then the onion-raisin topping.
- 5
Serve
Serve with the reserved broth on the side for spooning over as needed.
Chef's tips
- Lamb shoulder gives a fattier, richer broth than shank if you prefer that.
- Keep the onions on low heat throughout — rushed onions turn bitter rather than sweet.
Frequently asked questions
Can I make this with beef instead of lamb?
Yes, beef shin or chuck works well as a substitute, though it typically needs slightly longer to become fork-tender.