1 hr 15 mins
2 hrs 45 mins
A little taste of Morocco.
My Private Note
Units: US | Metric
- 4 tablespoons vegetable oil
- 3 lbs boneless lamb shoulder, trimmed of excess fat and cut into 1 1/4-inch pieces
- 6 tablespoons unsalted butter
- 1/4 teaspoon saffron thread, crushed in you fingers
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon fresh ground black pepper
- 1/2 teaspoon ground turmeric
- 1/8 teaspoon cayenne
- 1 1/2 teaspoons grated gingerroot
- 1 small yellow onion, minced
- 1 1/2 teaspoons kosher salt
- 5 cups water
- 5 sprigs coriander (plus extra leaves for garnish)
- 1 medium sweet onion, peeled, cut in half, and sliced 3/8 inch thick (Vidalia onion)
- 1/2 cup blanched roasted almonds
- 1 (2 lb) butternut squash
- 3 tablespoons honey
- 16 dried apricots, soaked in warm water until soft, and cut in half
- 1Place a large soup pot over medium-high heat; add 2 tablespoons vegetable oil.
- 2When oil begins to smoke, add half the lamb; lightly brown on all sides, regulating the heat if the meat threatens to burn.
- 3Set meat aside in a bowl; repeat with remaining lamb.
- 4Take the pot from the heat and let it cool slightly.
- 5Return it to med-low heat; add in 4 tablespoons butter; let it melt.
- 6Add in the saffron, cinnamon, black pepper, turmeric, cayenne, ginger, and minced yellow onion, scraping the bottom of the pot to loosen any browned bits.
- 7Let the mixture cook gently for 4 minutes.
- 8Add in the cooked lamb and any accumulated juices, with 1 1/2 teaspoon salt; stirring to coat the lamb with the spice mixture.
- 9Stir in the water; increase heat to high and bring just to a simmer.
- 10With kitchen string, tie together 5 coriander springs and add to the pot.
- 11Let mixture cook, uncovered, at a bare simmer( the bubbles should be lazy) for 1 hour 45 minutes, stirring occasionally.
- 12Add in the sliced sweet onion and the almonds; simmer for 30 minutes.
- 13Taste the tagine; add salt if needed.
- 14Remove the coriander bundle and discard.
- 15Turn off the heat and allow the tagine to rest at least 30 minutes and up to 2 hours at room temperature.
- 16While tagine is resting: Prepare the squash--you only need the seedless neck from the squash; peel and halve the neck lengthwise; then cut it into 3/8-inch thick half moons.
- 17Heat a large skillet over med-high heat and add in the remaining vegetable oil.
- 18When the oil slides easily in the skillet, sauté the squash pieces on both sides, lightly salting each side as you go for about 5 minutes per side or until just tender and golden brown at the edges.
- 19Regulate the heat if the squash threatens to burn.
- 20Near the end of cooking, and while the squash pieces are still a bit firm, add the remaining butter and drizzle the honey over the squash.
- 21Swirl the pan to blend the ingredients, and gently toss the squash to coat.
- 22Turn off the heat and reserve in the skillet.
- 23When ready to serve, gently reheat the lamb, and stir in about 2/3s of the squash pieces.
- 24Combine the apricots with the remaining squash in the skillet, cover and reheat gently, swirling to coat the pieces.
- 25Divide the lamb mixture into 4 wide, shallow bowls.
- 26Drizzle with some of the juices.
- 27Distribute the apricots and remaining squash over the lamb.
- 28Drizzle any liquid remaining in the skillet over each serving.
- 29Garnish with fresh coriander leaves.
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Nutritional Facts for Lamb Tagine With Butternut Squash, Dried Apricots, and Almonds
Serving Size: 1 (1011 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 1514.6
- Calories from Fat 1021
- Total Fat 113.4 g
- Saturated Fat 45.0 g
- Cholesterol 290.7 mg
- Sodium 885.6 mg
- Total Carbohydrate 65.8 g
- Dietary Fiber 9.6 g
- Sugars 35.7 g
- Protein 64.2 g