Recipe

Lamb And Butternut Squash Tagine Recipe

Add Step-by-Step Photos	Kerrymarie / All my dishes 1 year ago 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 t... More Prep:20m Cook:105m Servings:8	Kerrymarie
	easy satisfying low calorie

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Ingredients

800g leg of lamb, cut into 3cm pieces

1 and a 1/2 tablespoons olive oil

1 large onion, sliced

2 large cloves of garlic, peeled and crushed

1 teaspoon ground cinnamon

1 and a 1/2 teaspoons cumin seeds

1 teaspoon ground ginger

2 good pinches of saffron

410g tin chickpeas, drained

450ml lamb stock

400g tin plum tomatoes

200g couscous

30g sunflower seeds

2 handfuls of roughly chopped coriander

A handful of roughly chopped mint

550g butternut squash, peeled and cut into 2.5cm chunks

Salt and freshly ground black pepper

Directions

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.

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