Kerksou Tfaya - Couscous, Lamb, Onions and Raisins Serving Size - 6 Prepared By - Tom Recipe Rating
			2 lbs boned shoulder or leg of lamb cut into large pieces 8 ½ Cups filtered water (separated) 2 ½ lbs onions salt and black pepper 1 tsp ground ginger 2 ½ tsp ground cinnamon (separated) 4 whole cloves ½ tsp saffron threads 2 ½ Tbsp butter 1 Tbsp extra virgin olive oil 2 Tbsp honey 1 Cup raisins, soaked in warm water for 20 minutes
			Prepare the meat in a large Dutch oven. Put the meat, with ½ lb of onions (chopped) and cover with 7 ½ cups of water. Bring to boil and remove scum. Add salt, pepper, ginger, 1 tsp cinnamon and the cloves. Simmer for 1 ½ hours. Add saffron and more water, if necessary, and simmer for another 30 minutes or until the meat is so tender you can pull it apart with your fingers. As the meat is simmering, prepare the honeyed onion tfaya. Cut the remaining onions in half, through the ends, and then slice the onions. Put them in a pan with 1 cup water. Put the lid on and cook over a low heat for about 30 minutes, until the onions are very soft. Remove the lid and cook further, until the liquid has evaporated. Add the butter and oil and cook until the onions are golden. Stir in the honey and the remaining 1 ½ tsp cinnamon, the drained raisins and a pinch of salt. Continue cooking for another 10 minutes or until the onions caramelize and become brown. Note: If you want to use a boned shoulder, you may need to special order from butcher. Otherwise, a boned leg of lamb should work fine.