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Lamb Tagine With Butternut Squash, Dried Apricots, and Almonds Recipe

Lamb Tagine With Butternut Squash, Dried Apricots, and Almonds Recipe

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Lamb Tagine With Butternut Squash, Dried Apricots, and Almonds

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Ingredients:

Serving

4 tbsp vegetable oil
3 lbs boneless lamb shoulder , trimmed of excess fat and cut into 1 1/4-inch pieces
6 tbsp unsalted butter
1/4 tsp saffron thread , crushed in you fingers
1/2 tsp ground cinnamon
1/2 tsp fresh ground black pepper
1/2 tsp ground turmeric
1/8 tsp cayenne
1 1/2 tsp grated gingerroot
1 small yellow onion, minced
1 1/2 tsp kosher salt
5 cups water
5 sprigs coriander (plus extra leaves for garnish )
1 medium sweet onion, peeled, cut in half, and sliced 3/8 inch thick
1/2 cup blanched roasted almonds
1 (2 lb) butternut squash
3 tbsp honey
16 dried apricots , soaked in warm water until soft, and cut in half

Directions:

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1483.61 Kcal (6212 kJ)
Calories from fat	1051.31 Kcal
		% Daily Value*
Total Fat	116.81g	180%
Cholesterol	300.95mg	100%
Sodium	960.11mg	40%
Potassium	1300.67mg	28%
Total Carbs	47.78g	16%
Sugars	27.65g	111%
Dietary Fiber	6.73g	27%
Protein	64.36g	129%
Vitamin C	29.5mg	49%
Vitamin A	1.3mg	45%
Iron	5.9mg	33%
Calcium	228.8mg	23%

Amount Per 100 g
Calories	158.24 Kcal (663 kJ)
Calories from fat	112.13 Kcal
		% Daily Value*
Total Fat	12.46g	180%
Cholesterol	32.1mg	100%
Sodium	102.4mg	40%
Potassium	138.72mg	28%
Total Carbs	5.1g	16%
Sugars	2.95g	111%
Dietary Fiber	0.72g	27%
Protein	6.86g	129%
Vitamin C	3.1mg	49%
Vitamin A	0.1mg	45%
Iron	0.6mg	33%
Calcium	24.4mg	23%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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