About This Dish
A rare and prized delicacy featuring terfass — desert truffles that emerge after spring rains in Morocco's arid eastern regions. Unlike European truffles, Moroccan desert truffles have a milder, nuttier flavor and a firm, potato-like texture. They are foraged by nomadic families who know the secret signs of truffle growth in the sandy soil. Paired with slow-braised lamb and a minimal spice palette that allows the truffle flavor to shine, this is one of Morocco's most luxurious seasonal dishes. Available only in March and April when the truffles are harvested.
Ingredients
- 800 g Lamb shoulder, cubed
- 400 g Desert truffles (terfass), cleaned and cubed
- 1 large Onion, grated
- 3 cloves Garlic, minced
- 1/2 tsp Saffron threads
- 1/2 tsp Ground ginger
- 3 tbsp Olive oil
- 2 tbsp Butter
- 2 tbsp Fresh parsley
- to taste Salt and pepper
- 1.5 cups Water
Instructions
- 1
Clean truffles thoroughly — brush off sand and peel the outer skin. Cut into large cubes.
- 2
Season lamb with salt, pepper, ginger, and saffron.
- 3
Brown lamb in olive oil and butter. Add onion and garlic, cook 5 minutes.
- 4
Add water, cover, and simmer 1.5 hours until lamb is tender.
- 5
Add truffle cubes gently. Cook covered for 15 minutes — do not overcook.
- 6
Garnish with parsley and serve immediately.
Tips & Tricks
- Desert truffles are seasonal (March-April) and must be very fresh.
- Clean truffles under running water and scrub with a brush to remove sand.
- Keep spicing minimal to let the truffle flavor be the star.
- If desert truffles are unavailable, this dish is not traditionally made with European truffles.