24 Nov RECIPE: Moroccan Lamb Stew
Moroccan Lamb with Squash
*from Grow What You Eat, Eat What You Grow Cookbook;The Green Man’s Guide to Living & Eating Sustainably All Year Round
By Randy Shore
(Don’t forget to learn the answer to our trivia question: “What 3 types of animals are raised on the Shaw Family farm for local markets?” Hint: it’s not the turkeys and it’s not the horses! Refer to shawfamilyfarm.net gallery page for the answers. Learn the answer for your chance to win a copy of “Grow What You Eat, Eat What you Grow Cookbook and some stewing lamb from Hills Foods on Friday Nov 27th)
This hearty stew is traditionally made in a clay vessel called a tagine. Tagine dishes are often meat and vegetable concoctions with a spicy or pungent twist such as Moroccan olives, harissa paste, or preserved lemons.
Serve with couscous or rice pilaf.
1 lb lamb stew meat 1 c. diced onions
1 tsp kosher salt 20 strands saffron or ½ tsp ground
1 Tbsp Ras-el-hanout* or garam masala 3 c. butternut squash, chopped
2 tsp harissa paste ¼ c. pitted Moroccan olives
2 Tbsp extra virgin olive oil 1 Tbsp minced preserved lemon
4 garlic cloves, minced
Preheat oven to 325F
- In a bowl, mix lamb, salt, Ras-el-hanout* and harissa.
- In a large pot or Dutch oven on medium, heat olive oil. Sauté garlic and onions until lightly browned, about 5 minutes.
- Add saffron and enough water to almost cover the lamb.
- Bring to a boil, cover with a lid, and bake for 45 minutes.
- Add squash and bake for another 30 minutes.
- Stir in olives and preserved lemon and bake for 10 more minutes.
*Ras-el-hanout is a spice mixture found in Tunisian, Algerian and Moroccan cuisine. It contains ground cumin and coriander seeds, turmeric, ginger, cardamom, and nutmeg, among other spices.