Lamb & Squash Tagine

Lamb Tagine

Serve this lamb tagine with some steamed green vegetables and for hungry days, add some couscous too.

Print
Lamb Tagine

Lamb & Squash Tagine

A lamb tagine with carrots, butternut squash, dates and spices.

Course Main Course
Cuisine Moroccan
Keyword butternut squash, carrots, dates, lamb
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 2 people
Calories 542 kcal

Ingredients

  • 700 g lamb shoulder (about 1/2 shoulder)
  • 1 tbsp olive oil
  • 2 cloves garlic
  • 1 onion medium, roughly chopped
  • 300 g butternut Squash peeled & cut into 1" cubes
  • 4 carrots medium, roughly chopped
  • 2 or 3 sprigs thyme, fresh
  • 1.1/2 tsp ground cinnamon
  • 1 tsp turmeric
  • 1/2 tsp cayenne Pepper
  • 1 tsp ground Ginger
  • 5 dates chopped
  • 2 lamb stock cubes
  • 500 ml boiling water
  • 2 tbsp concentrated tomato paste
  • flat leaf parsley chopped

Instructions

  1. Heat the oil in a casserole pot and sear the lamb on all sides. 
  2. Turn the heat down and add the onions, garlic and cook for a few minutes till the onions are translucent.
  3. Add the herbs and spices and cook for another minute.
  4. Add the remaining ingredients and bring to the boil.
  5. Transfer to the oven and cook for 1.1/2 hours at 200 °C fan oven. Garnish with the fresh herbs

Heat the oil in a casserole pot and sear the lamb on all sides. Turn the heat down and add the onions, garlic and cook for a few minutes till the onions are translucent. Add the herbs and spices and cook for another minute. Add the remaining ingredients and bring to the boil.

Transfer to the oven and cook for 1.1/2 hours at 200 °C fan oven. Garnish with the fresh herbs

Serve as a low carb one pot meal or to make it go further (& for carb lovers!) add couscous or bread.

Leave a Reply

Your email address will not be published.

Recipe Rating