Lamb and Butternut Squash Tagine
|Lamb leg||2 Pound, cut into 2 inch chunks|
|Onion||1 Large, chopped roughly|
|Garlic||5 Clove (25 gm), minced|
|Olive oil||2 Tablespoon|
|Ground ginger||1 Teaspoon|
|Ground cinnamon||1 Teaspoon|
|Cumin seeds||2 Teaspoon|
|Canned chickpeas||15 Ounce, drained (1 Can)|
|Canned whole tomatoes||14 Ounce (1 Can)|
|Vegetable broth||15 Ounce|
|Couscous||10 Ounce (1 Box)|
|Water||2 Cup (32 tbs)|
|Sunflower seeds||1⁄3 Cup (5.33 tbs)|
|Fresh cilantro||1 Bunch (100 gm), chopped|
|Fresh mint||1 Bunch (100 gm), chopped|
|Butternut squash||20 Ounce, peeled and cut into 2 inch chunks (Fresh Ones)|
|Freshly ground black pepper||To Taste|
In a non-stick frying pan, brown the lamb over high-heat, about 5 minutes. Set aside.
After you coated the inside of your tagine with olive oil, place it over the burner on low-medium heat, add the onions and cook about 5 minutes, stirring occasionally.
Add the garlic, ginger, cinnamon, cumin seeds, and saffron, stir the mixture for about 1 minute.
Add the browned meat, chickpeas, tomatoes and vegetable broth, cover the tagine and simmer for 1 hour.
After 1 hour, remove the top of the tagine, add the squash and half the chopped cilantro and mint. Cover with lid and cook 15 minutes.
In the meantime, in a mixing bowl, add the couscous, sunflower seeds and the rest of chopped herbs (save 2 tablespoons for garnish) and cover with 2 cups water. Let this sit for 10 minutes while the couscous absorbs the water.
After 15 minutes, remove the top and season tagine generously with salt and pepper. Add the couscous mixture to the tagine and evenly spread it over the top. Cover and cook for an additional 15 minutes.
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Calories 1154 Calories from Fat 423
% Daily Value*
Total Fat 47 g73%
Saturated Fat 19.1 g95.4%
Trans Fat 0 g
Cholesterol 172.3 mg57.4%
Sodium 878 mg36.6%
Total Carbohydrates 121 g40.5%
Dietary Fiber 19.2 g76.9%
Sugars 6.9 g
Protein 63 g126.3%
Vitamin A 371.5% Vitamin C 109.7%
Calcium 31.9% Iron 68.2%
*Based on a 2000 Calorie diet