Lamb and butternut squash tagine
From kerrymarie 17 years ago
- 105 minutes to make
- Serves 8
371 calories per serving This dish 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 with a glass of wine (or should I say a spritzer to save you some calories) while a fabulous dish is being created. Read more See less
Ingredients
- 800g leg of lamb, cut into 3cm pieces shopping list
- 1 and a 1/2 tablespoons olive oil shopping list
- 1 large onion, sliced shopping list
- 2 large cloves of garlic, peeled and crushed shopping list
- 1 teaspoon ground cinnamon shopping list
- 1 and a 1/2 teaspoons cumin seeds shopping list
- 1 teaspoon ground ginger shopping list
- 2 good pinches of saffron shopping list
- 410g tin chickpeas, drained shopping list
- 450ml lamb stock shopping list
- 400g tin plum tomatoes shopping list
- 200g couscous shopping list
- 30g sunflower seeds shopping list
- 2 handfuls of roughly chopped coriander shopping list
- A handful of roughly chopped mint shopping list
- 550g butternut squash, peeled and cut into 2.5cm chunks shopping list
- salt and freshly ground black pepper shopping list
How to make it
- Brown the lamb in batches in a large, deep non-stick frying pan over a high heat with a tablespoon of the oil.
- 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.
- Add the remaining oil to the pan and fry the onion over a medium heat for five minutes until slightly golden, stirring occasionally.
- Add the garlic, cinnamon, cumin seeds, ginger and saffron and stir over the heat for 30 seconds to release the aromas of the spices.
- 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.
- Meanwhile, put the couscous into a large bowl.
- Add the sunflower seeds and a third of the herbs and cover with 200ml cold water. Set aside for the water to be absorbed.
- 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.
- After the 15 minutes has passed, season the tagine well.
- 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.
- Serve immediately, ensuring there's some lamb and couscous in each spoonful and also a sprinkling of the remaining herbs.
People Who Like This Dish 5
- tcschultz Nowhere, Us
- notyourmomma South St. Petersburg, FL
- mitziblublu Warlingham, GB
- jabec Kingston, CA
- awetumn Niagara Falls, NY
- kerrymarie Somerset, GB
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The Rating
Reviewed by 1 people-
Great tagine. very nice.
notyourmomma
in South St. Petersburg loved it
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" It was excellent "