Moroccan Lamb and Butternut Squash Tagine
Whilst doing my latest internet shop I made an error in ordering a very small amount of diced lamb, despite years of cooking, weighing and measuring I still manage to over or underestimate the amount of meat required particularly when I’m trying something new.
However this small amount of meat led me to cook a favourite as when combined with the butternut squash this tiny bit of a baby sheep will go a long long way.
I don’t as yet have the tagine pot (I’ve asked for one for Christmas) but I do this in the slow cooker or in the oven in a casserole with a lid, either way is fine but the tagine will look lovely when taken to the table.
Unlike some of our other recipes the tagine is not too chilli-hot, definitely spicy but warming and comforting.
Serve with cous cous or try with rice, chilli minted peas and flatbreads for a real feast sure to impress.
Ingredients
300g diced lamb (large chunks if possible)
1 tsp cayenne
2 tsp black pepper
1 tbsp paprika
1 tbsp ground ginger
1 tbsp turmeric
2 tsp ground cinnamon
2 large onions, cut into half moons
2 cloves garlic, crushed
500ml chicken stock, or lamb stock if you can find it
1 tin tomatoes
300g butternut squash, peeled and chopped into large chunks (similar to size of lamb pieces)
2 tsp harissa paste
pinch of saffron strands
Handful chopped flat leaf parsley
½ squeezed lemon
Salt
Method
- Mix the dried spices in a bowl and coat the meat with the mix, cover and put in the fridge to marinade overnight or at least 4 hours.
- In a little oil fry off the meat in batches until browned and add to casserole dish/ slow cooker.
- Add onions, crushed garlic, butternut squash chunks, stock, tomatoes, harissa and saffron. Place lid on casserole/ slow cooker and leave to cook on low oven, medium setting on slow cooker. Oven cooking 2 hours, I leave it simmering for at least 6 hours in the slow cooker.
- Just before serving add lemon juice, parsley and season to taste.
Just a pic of chilli minted peas, they are as easy as it sounds, blanched peas, olive oil, fresh red chilli and finely chopped mint, really refreshing and perfect as a side to this tagine.
