Easy Lamb Tagine Recipe with butternut squash and moroccan spices

Easy Lamb Tagine Recipe with butternut squash and moroccan spices

This fragrant Lamb Tagine recipe is a simple version of the classic dish from Morocco. Made with chicken peas and almonds, this dish is an easy dinner, ideally served with cous cous. This recipe is gluten free and also easily made in a slow cooker.

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Course Main Course
Cuisine Family Food
Prep Time 10 minutes
Cook Time 2 hours 45 minutes
Total Time 2 hours 55 minutes
Servings 6 People
Calories 391 kcal
Author Sarah Barnes

Ingredients

• 2 tsp Olive oil
• 900 g Lamb pieces
• 1 Onion Peeled and chopped into chunks
• 3 Garlic cloves Peeled and crushed
• 2 tsp Fresh ginger Peeled and finely chopped
• 2 tsp Cumin seeds
• 3 tbsp Ras el Hanout spice mix
• 500 ml Lamb stock
• 500g Butternut squash Peeled and cubed (or I use from frozen)
• 400 g Chickpeas From a tin, drained, is fine
• To serve:
• 25 g Flaked almonds
• 20 g Fresh mint Chopped, optional

Instructions

1. In a heavy saucepan, heat half of the oil over a medium heat and brown the meat in batches, moving aside when browned.
2. Add the remaining oil to the empty pan and lower the heat. Add the onion, garlic, ginger, cumin and Ras el Hanout. Cook over the low heat for 10 - 15 minutes until everything turns sticky and fragrant.
3. Add back in the meat and stock, put a lid on and continue cooking over a low heat for about 1.5 - 2 hours until the meat is almost totally softened.
4. Add in the butternut squash and drained chickpeas and cook for a further 30 minutes with the lid on.
5. Give everything a good stir, check the meat is very soft and serve sprinkled with almonds and mint.

Original Recipes From tamingtwins.com

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