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Lamb And Butternut Squash Tagine

mygourmetonline's picture
Ingredients
  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
  Saffron threads 15
  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
  Salt To Taste
Directions

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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Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mediterranean
Course: 
Main Dish
Method: 
Steamed
Ingredient: 
Meat
Servings: 
4

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