Lamb And Squash Tagine Food

LAMB, SQUASH & APRICOT TAGINE

Steps:

• Heat oven to 200C/180C fan/gas 6. Heat the oil in a flameproof casserole dish, add the onion and cook for 5 mins until softened. Add the garlic and spices and cook for a couple mins more, stirring to prevent them catching and burning.
• Add the lamb, squash and apricots to the casserole, pour over the tomatoes and stock, season well and bring to the boil. Put the lid on and transfer to the oven. After 1 hr, stir the tagine and return to the oven, uncovered, for a further 30 mins.
• Check the seasoning. Sprinkle over the zest and coriander, and serve in warm bowls with couscous and yogurt.

MOROCCAN LAMB TAGINE

Steps:

• Preheat the oven to 300 degrees F.
• Heat 2 tablespoons of olive oil in a very large (12- to 13-inch) pot or Dutch oven, such as Le Creuset. Pat the lamb shanks dry with paper towels. In batches, add the lamb shanks to the pot and cook over medium heat for 3 minutes on each side, until they are nicely browned. Transfer to a plate and brown the remaining shanks, adding a little more oil, if necessary. Transfer all the shanks to the plate and set aside.
• Add the onions and cook over medium-low heat for 5 minutes, stirring occasionally, adding more oil, if necessary. Add the garlic and ginger and cook for just 30 seconds. Add the chili powder, turmeric, cumin, cardamom, and cinnamon and cook for one minute. Stir in the tomatoes and their liquid, the chicken stock, brown sugar, lime, 1 tablespoon salt, and 1 teaspoon pepper. Add the potatoes, butternut squash, and sweet potatoes and bring to a boil. Place the lamb shanks in the pot, spooning some of the sauce and vegetables over the shanks. (They will not be completely submerged.) Cover the pot and bake for 3 hours, until the lamb shanks are very tender. Serve hot with Steamed Couscous.
• Melt the butter in a large saucepan. Add the onions and cook over medium heat for 10 minutes, stirring occasionally, until tender but not browned. Add the chicken stock, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and bring to a full boil. Stir in the couscous, turn off the heat, cover, and allow to steam for 10 minutes. Fluff with a fork and serve hot.

EASY LAMB AND SQUASH TAGINE

Steps:

• 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.

LAMB TAGINE WITH BUTTERNUT SQUASH, DRIED APRICOTS, AND ALMONDS

Steps:

• Place a large soup pot over medium-high heat; add 2 tablespoons vegetable oil.
• When oil begins to smoke, add half the lamb; lightly brown on all sides, regulating the heat if the meat threatens to burn.
• Set meat aside in a bowl; repeat with remaining lamb.
• Take the pot from the heat and let it cool slightly.
• Return it to med-low heat; add in 4 tablespoons butter; let it melt.
• Add in the saffron, cinnamon, black pepper, turmeric, cayenne, ginger, and minced yellow onion, scraping the bottom of the pot to loosen any browned bits.
• Let the mixture cook gently for 4 minutes.
• Add in the cooked lamb and any accumulated juices, with 1 1/2 teaspoon salt; stirring to coat the lamb with the spice mixture.
• Stir in the water; increase heat to high and bring just to a simmer.
• With kitchen string, tie together 5 coriander springs and add to the pot.
• Let mixture cook, uncovered, at a bare simmer( the bubbles should be lazy) for 1 hour 45 minutes, stirring occasionally.
• Add in the sliced sweet onion and the almonds; simmer for 30 minutes.
• Taste the tagine; add salt if needed.
• Remove the coriander bundle and discard.
• Turn off the heat and allow the tagine to rest at least 30 minutes and up to 2 hours at room temperature.
• While tagine is resting: Prepare the squash--you only need the seedless neck from the squash; peel and halve the neck lengthwise; then cut it into 3/8-inch thick half moons.
• Heat a large skillet over med-high heat and add in the remaining vegetable oil.
• When the oil slides easily in the skillet, sauté the squash pieces on both sides, lightly salting each side as you go for about 5 minutes per side or until just tender and golden brown at the edges.
• Regulate the heat if the squash threatens to burn.
• Near the end of cooking, and while the squash pieces are still a bit firm, add the remaining butter and drizzle the honey over the squash.
• Swirl the pan to blend the ingredients, and gently toss the squash to coat.
• Turn off the heat and reserve in the skillet.
• When ready to serve, gently reheat the lamb, and stir in about 2/3s of the squash pieces.
• Combine the apricots with the remaining squash in the skillet, cover and reheat gently, swirling to coat the pieces.
• Divide the lamb mixture into 4 wide, shallow bowls.
• Drizzle with some of the juices.
• Distribute the apricots and remaining squash over the lamb.
• Drizzle any liquid remaining in the skillet over each serving.
• Garnish with fresh coriander leaves.