Lamb + Squash Tagine
I hope you enjoy the warm comforting meal (which also happens to be paleo & pretty dang healthy), from this doctor's unseasonably cold spring kitchen.
Ingredients
- 2 pounds bone-less organic lamb leg or shoulder stewing meat
- 2 tbs olive or grape seed oil
- 2 large red onions, thinly sliced
- 4 cloves garlic, chopped
- 1 cup chicken stock
- 2 acorn squash, seeded, skin-on, cut into 2-inch chunks
- 2 tbs tomato paste
- 1/4 cup organic butter or vegan butter if dairy-free
- 2 tsp turmeric
- 1 tsp cumin
- 1 pinch saffron
- 1 tbs flakey salt
- pepper
Instructions
Prep the lamb the day ahead: season with salt & pepper, then mash the butter along with the remaining spices and massage onto the lamb pieces. Cover and refrigerate overnight.
Preheat oven to 300F. Heat the olive oil in the bottom of your tagine over medium heat on the stove top. Add onions and garlic and season with additional salt and pepper. Cook for 15 - 20minutes until translucent but not yet browning. Add the tomato paste and lamb and bring the stew to a simmer. Transfer to the oven and bake for 1.5 hours. Add the squash and bake for an additional 1.5 hours, remove from oven and let cool 15 - 20 minutes before serving with fresh sourdough or warmed pita for dipping.
Recipe by This Doctors Kitchen at https://www.thisdoctorskitchen.com/lamb-tagine-recipe/