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.

Ingredients: 

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

 

Method

  • 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.

Pin It on Pinterest

Shares
Share This