Moroccan mhammer with its onion topping daghmira

Braised and roasted of beef/lamb with a confit of onions – اللحم المحمر التقليدي

Recette en Français plus en bas

Braised and roasted of beef/lamb with a confit of onions

Is that going to become your new Sunday roast dinner or lunch?

Braised and roasted of beef/lamb with a confit of onions consists of a slow-cooked meat to tenderness and finished off in the over for a layer of crispiness, offering a contrast all the way through.

If you are a meat lover, this should be a version of heaven for you as it is. However, my favorite part of the dish is the confit of onions that comes with it and I tend to make loads and indulge.

To know more about this recipe, please visit this link to find all the text about it.

Let’s make the recipe!



  • 1.5 kg lamb or beef shoulder with bones, cut into 5 large pieces (can also use leg or rack of lamb)
  • 500 g of yellow onions, finely sliced or chopped

For the Spice Rub

  • 2 to 4 cloves garlic, pressed or finely chopped
  • 1 tsp smen, Moroccan aged butter (or ghee)
  • 1 1/2 tbsp sweet paprika
  • 1 tsp salt, or to taste
  • 1 tsp ground ginger
  • 1/2 tsp ground black pepper
  • 1/2 tsp ground white pepper

For Braising

  • 1 pinch saffron threads
  • 85 to 236 ml water
  • 2 to 3 tbsp oil, mixed olive and vegetable oil

For Garnish

  • 100 g almonds blanched and fried or green/purple olives

How it’s done

Watch my video here;

Viande braisée au confit d’oignon
وصفة اللحم المحمر الفاسي مدغمر و منسم بالسمن و الزعفران


Les ingrédients

  • 1.5 kg de viande de bœuf ou agneau
  • 500 g  d’oignons

Épices et aromatiques

  • 4 gousses d’ail,
  • 1 cc de smen
  • 1 1/2 cs paprika
  • 1 cc sel
  • 1 cc gingembre
  • 1/2 tsp poivre noir
  • Saffron
  • 3 cs huile neutre
  • Un peu d’eau


  • Olives ou amandes frites


Pour visualiser la méthode de préparation, suivez le lien ou cliquez sur la video:




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