Lamb and Butternut Squash Tagine

Name: Lamb and Butternut Squash Tagine
Cook time: 120 min
Total time: 120 min
Cuisine: International
Ingredients: 800g cubed lamb; 1 large onion. finely chopped; 2 garlic cloves. finely chopped; 550g butternut squash deseeded peeled and cubed; 410g tin chickpeas. rinsed and drained; 400g tin chopped tomatoes; 1tsp cinnamon powder; 1 ½ tsp Cumin seeds; 1 tsp ginger; 2 pinches Saffron strands; 450ml lamb stock; 200g cous cous; 30g sunflower seeds; salt and pepper to taste; handful mint leaves. finely chopped; handful coriander leaves. finely chopped

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Cook: 120 mins

Main Course

Ingredients

800g cubed lamb
1 large onion. finely chopped
2 garlic cloves. finely chopped
550g butternut squash deseeded peeled and cubed
410g tin chickpeas. rinsed and drained
400g tin chopped tomatoes
1tsp cinnamon powder
1 ½ tsp Cumin seeds
1 tsp ginger
2 pinches Saffron strands
450ml lamb stock
200g cous cous
30g sunflower seeds
salt and pepper to taste
handful mint leaves. finely chopped
handful coriander leaves. finely chopped

Accompaniment

Method

1
1. Brown the lamb in batches in a large, deep non-stick frying pan over a high heat with a tablespoon of the oil.

2. Add a bit of water to the saucepan to deglaze the pan between frying each batch (this little liquid adds even more flavour to the final dish). Set aside.

3. Add the remaining oil to the pan and fry the onion over a medium heat for five minutes until slightly golden, stirring occasionally.

4. Add the garlic, cinnamon, cumin seeds, ginger and saffron and stir over the heat for 30 seconds to release the aromas of the spices.

5. Add the meat back into the onion with the chickpeas, stock and tomatoes. Bring to the boil, then turn down to a gentle simmer. Cover and cook for one hour.

6. Meanwhile, put the couscous into a large bowl.

7. Add the sunflower seeds and a third of the herbs and cover with 200ml cold water. Set aside for the water to be absorbed.

8. After one hour, add the butternut squash and the remaining herbs, apart from about a tablespoon, to the tagine and cook for a further 15 minutes, uncovered.

9. After the 15 minutes has passed, season the tagine well.

10. Fork through the couscous to separate the grains and spread evenly over the top of the tagine. Cover and simmer for a further 15 minutes.

Serve