Lamb and Butternut Squash Tagine Recipe Video
Ingredients
2 lbs. leg of lamb, cut into 1-2 inch chunks
1 large onion, chopped roughly
5 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon ground ginger
1 teaspoon ground cinnamon
2 teaspoons cumin seeds
10-15 saffron threads
15 oz. can chickpeas, drained
14 oz. can whole tomatoes
15 oz. vegetable broth
10 oz. box couscous
2 cups water
1/3 cup sunflower seeds
1 bunch fresh cilantro, chopped
1 bunch fresh mint, chopped
20 oz. fresh butternut squash, peeled and cut into 2 inch chunks
Salt and freshly ground black pepper
Directions
In a non-stick frying pan, brown the lamb over high-heat, about 5 minutes. Set aside.
After you coated the inside of your tagine with olive oil, place it over the burner on low-medium heat, add the onions and cook about 5 minutes, stirring occasionally.
Add the garlic, ginger, cinnamon, cumin seeds, and saffron, stir the mixture for about 1 minute.
Add the browned meat, chickpeas, tomatoes and vegetable broth, cover the tagine and simmer for 1 hour.
After 1 hour, remove the top of the tagine, add the squash and half the chopped cilantro and mint. Cover with lid and cook 15 minutes.
In the meantime, in a mixing bowl, add the couscous, sunflower seeds and the rest of chopped herbs (save 2 tablespoons for garnish) and cover with 2 cups water. Let this sit for 10 minutes while the couscous absorbs the water.
After 15 minutes, remove the top and season tagine generously with salt and pepper. Add the couscous mixture to the tagine and evenly spread it over the top. Cover and cook for an additional 15 minutes.
This video is a creation of cookingwithkim. You can visit cookingwithkim for complete recipes, and more videos.
After you coated the inside of your tagine with olive oil, place it over the burner on low-medium heat, add the onions and cook about 5 minutes, stirring occasionally.
Add the garlic, ginger, cinnamon, cumin seeds, and saffron, stir the mixture for about 1 minute.
Add the browned meat, chickpeas, tomatoes and vegetable broth, cover the tagine and simmer for 1 hour.
After 1 hour, remove the top of the tagine, add the squash and half the chopped cilantro and mint. Cover with lid and cook 15 minutes.
In the meantime, in a mixing bowl, add the couscous, sunflower seeds and the rest of chopped herbs (save 2 tablespoons for garnish) and cover with 2 cups water. Let this sit for 10 minutes while the couscous absorbs the water.
After 15 minutes, remove the top and season tagine generously with salt and pepper. Add the couscous mixture to the tagine and evenly spread it over the top. Cover and cook for an additional 15 minutes.
This video is a creation of cookingwithkim. You can visit cookingwithkim for complete recipes, and more videos.
Chef
