Moroccan Mutton with Caramelized Onions and Tomatoes

Description:
This classic Moroccan dish features beef, lamb or goat meat stewed in savory spices and then topped with makfoul, a caramelized onion and tomato mixture. It can be prepared in a conventional pot, pressure cooker or traditional tagine. My advice is to stick to pressure cooker, you wont find a tagine in Delhi. Trust me, I have tried for the past 2 weeks now.

The recipe calls for the Moroccan spice blend Ras El Hanout. If necessary, you can substitute a few whole cloves and a pinch of nutmeg (jaiphal) for the Ras El Hanout. Again stick with the cloves and jaiphal no kirana wala or super store has ever heard of this spice before.

Ingredients:
1. 1 kg mutton, cut into 2" or 3" pieces
2. 2 large onions (about 500 g or 1 lb.), chopped
3. 2 or 3 cloves garlic, finely chopped
4. Salt – 1 ½ tsp
5. Ginger – 1 ½ tsp
6. Chilli powder – 2 tsp
7. Turmeric powder – 1 tsp
8. Ras El Hanout – 1 tsp or few whole cloves and a pinch of nutmeg (jaiphal)
9. Black pepper – ½ tsp
10. White pepper – ½ tsp
11. Saffron threads – ¼ tsp, crumbled
12. 1 or 2 cinnamon sticks - crushed
13. Chopped fresh parsley (or dhaniya) – 2 tbsp
14. Olive oil – ¼ cup

----- For the Makfoul -----
1. 2 large onions (about 500 g or 1 lb.), thinly sliced
2. 4 medium tomatoes (about 500 g or 1 lb.), thinly sliced
3. Honey or granulated sugar – 4 tbsp
4. Olive oil – 2 tbsp
5. Cinnamon – 1 tsp

Preparation of Mutton
• Mix the meat with the onions, garlic, spices, herbs and oil in a pressure cooker.
• Brown the meat, uncovered, over medium heat for 10 to 15 minutes, stirring occasionally.
• Add 3 cups of water, cover, and bring to pressure over high heat. Reduce the heat, and cook with pressure for 45 minutes, or until the meat is very tender. Reduce the sauce until it's thick and mostly oils.
• To serve, arrange the meat and sauce on a serving platter, and top with the caramelized onions and tomatoes.

Preparation of Makfoul:
• While the meat is cooking, make the caramelized onions and tomatoes (makfoul).
• In a large skillet with a lid, mix the sliced onions with the cinnamon and honey.
• Add the oil and sliced tomatoes, and cover. Cook over medium heat for about 40 minutes, stirring occasionally, until the liquids evaporate and the onions are nicely coloured.
• You can continue cooking the onion and tomato mixture until quite dark if you prefer.