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Gallery Easy Lamb and Squash Tagine Recipe Summary prep: 30 mins total: 2 hrs 30 mins Servings: 4
Ingredients Ingredient Checklist 1 pound boneless lamb shoulder, trimmed of excess fat and cut into 1-inch cubes 2 tablespoons all-purpose flour Coarse salt and ground pepper 1 tablespoon olive oil 2 garlic cloves, chopped 2 tablespoons tomato paste 2 cinnamon sticks 2 pounds butternut squash, peeled, seeded, and cut into 1-inch chunks 1/2 cup pitted dried plums (prunes) 1/2 cup fresh cilantro leaves 1 cup whole-wheat couscous, prepared according to package instructions
Cook’s Notes Be sure to brown the lamb well to give the sauce a rich, caramelized flavor.
Gallery Easy Lamb and Squash Tagine
Recipe Summary prep: 30 mins total: 2 hrs 30 mins Servings: 4
Gallery
Easy Lamb and Squash Tagine
Easy Lamb and Squash Tagine
Easy Lamb and Squash Tagine
Recipe Summary prep: 30 mins total: 2 hrs 30 mins Servings: 4
Recipe Summary
prep: 30 mins total: 2 hrs 30 mins
Servings: 4
prep: 30 mins
total: 2 hrs 30 mins
prep:
30 mins
total:
2 hrs 30 mins
Servings: 4
4
Ingredients
Ingredients
- 1 pound boneless lamb shoulder, trimmed of excess fat and cut into 1-inch cubes 2 tablespoons all-purpose flour Coarse salt and ground pepper 1 tablespoon olive oil 2 garlic cloves, chopped 2 tablespoons tomato paste 2 cinnamon sticks 2 pounds butternut squash, peeled, seeded, and cut into 1-inch chunks 1/2 cup pitted dried plums (prunes) 1/2 cup fresh cilantro leaves 1 cup whole-wheat couscous, prepared according to package instructions
Directions
Preheat oven to 350 degrees. In a large bowl, toss lamb with flour; season with salt and pepper. In a Dutch oven or other large, heavy-bottomed saucepan (at least 5 quarts), heat oil over medium-high. In two batches, cook lamb until browned on all sides, about 5 minutes per batch; transfer to a plate.
Reduce heat to medium, add onion, garlic, and tomato paste to pot; season with salt and pepper. Cook, stirring frequently, until onion has softened, 3 to 5 minutes. Add cinnamon sticks, 4 cups water, and reserved lamb (with any juices that have accumulated); bring to a boil.
Cover pot and transfer to oven; cook until lamb is just tender, about 1 1/2 hours. Add squash, return to oven, and cook until squash is tender, about 30 minutes more. Remove cinnamon sticks, stir in dried plums, and season with salt and pepper. Serve with cilantro and couscous.
Cook’s Notes Be sure to brown the lamb well to give the sauce a rich, caramelized flavor.
Cook’s Notes
Be sure to brown the lamb well to give the sauce a rich, caramelized flavor.
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All Reviews for Easy Lamb and Squash Tagine
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Easy Lamb and Squash Tagine
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
