Spicy Butternut Squash and Lamb Tajine

Lamb And Butternut Squash Tagine is very comforting and satisfying to make, as well as to eat. It involves little effort from you because your hob takes the strain. This allows you to relax while a fabulous dish is being created. Prepare Lamb And Butternut Squash Tagine when you are tired but want a great dish for meal.


Leg lamb 800 Gram , cut into 3cm pieces
Olive oil 1 1⁄2 Tablespoon
Onion 1 Large , sliced
Garlic cloves 2 Large , peeled and crushed
Ground cinnamon 1 Teaspoon
Cumin seeds 1 1⁄2 Teaspoon
Ground ginger 1 Teaspoon
Saffron 2 Pinch
Chickpeas 410 Gram , drained
Lamb stock 450 Milliliter
Plum tomatoes 400 Gram
Couscous 200 Gram
Sunflower seeds 30 Gram
Chopped coriander 1⁄2 Cup (8 tbs) , chopped roughly
Chopped mint 1⁄4 Cup (4 tbs) , chopped roughly (Handful Of)
Butternut squash 550 Gram , peeled and cut into 2.5 cm chunks
Salt To Taste
Fresh ground black pepper To Taste


1. Brown the lamb in batches in a large, deep non-stick frying pan over a high heat with a tablespoon of the oil.

2. Add a bit of water to the saucepan to deglaze the pan between frying each batch (this little liquid adds even more flavour to the final dish). Set aside.

3. Add the remaining oil to the pan and fry the onion over a medium heat for five minutes until slightly golden, stirring occasionally.

4. Add the garlic, cinnamon, cumin seeds, ginger and saffron and stir over the heat for 30 seconds to release the aromas of the spices.

5. Add the meat back into the onion with the chickpeas, stock and tomatoes. Bring to the boil, then turn down to a gentle simmer. Cover and cook for one hour.

6. Meanwhile, put the couscous into a large bowl.

7. Add the sunflower seeds and a third of the herbs and cover with 200ml cold water. Set aside for the water to be absorbed.

8. After one hour, add the butternut squash and the remaining herbs, apart from about a tablespoon, to the tagine and cook for a further 15 minutes, uncovered.

9. After the 15 minutes has passed, season the tagine well.

10. Fork through the couscous to separate the grains and spread evenly over the top of the tagine. Cover and simmer for a further 15 minutes.

11. Serve immediately, ensuring there's some lamb and couscous in each spoonful and also a sprinkling of the remaining herbs.

Sal's Tips

1. Instead of butternut squash, you could add 100g dried apricots or prunes.

2. Try mixing some shredded mint with 0% fat Greek yoghurt and a little water to make a mint sauce to drizzle over your tagine.

Recipe Summary

Difficulty Level: Easy
Cook Time: 40 Minutes
Ready In: 40 Minutes
Servings: 4