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Yes, more of our never-ending lamb recipes. You understand, of course, that the actual type of meat is not nearly as important as the flavors or even the vegetables. This dish would be equally good with chicken thighs or pork chops or meatballs. We’re getting down to the end, however. We have 1 leg and 1 shoulder left and mon mari has requested that I wait until next year to tackle those. Tonight we’re having pizza – with salami. Click here to Pin Lamb & Butternut Squash Tagine Print Lamb & Butternut Squash Tagine This is an easy stew with lamb, potatoes and winter squash.
A tagine is both a cooking vessel (wide shallow base with a conical top) and a type of stew. A large skillet or Dutch oven with a lid works fine. Author: Katie Prep Time: 10 minutes Cook Time: 40 minutes Total Time: 50 minutes Yield: 2 servings 1x Category: lamb Scale
1x2x3x Ingredients 12oz (360gr) boneless lamb, trimmed, cut into 1 1/2″ (2cm) pieces 1 tsp paprika 2 tbs flour 1 tbs olive oil 1 onion, chopped 2 cloves garlic, minced 2 tbs minced fresh ginger 1 cup (8oz, 240ml) cup chicken broth 1 cup (8oz, 250gr) tomato, peeled, chopped 1/2 red pepper, sliced 12oz (360gr) potatoes, cut into wedges (about 2 medium) 10oz (300gr) butternut squash, cut into medium pieces (same size as potatoes) 3 tbs chopped fresh parsley Instructions Mix flour and paprika. Add lamb, coating on all sides. Heat oil in a tagine, heavy pot or Dutch oven with tight-fitting lid. Add lamb and brown on all sides. Remove to a plate. Add the onion, garlic, paprika, and sauté until tender and starting to brown, about 5 minutes. Add any remaining flour and sauté briefly. Add chicken broth and stir well to get all the browned bits. Return the lamb to the pot, add tomatoes. Cover, turn heat to low and braise for 20 minutes. Turn the heat to medium-high and add potatoes, pepper, and squash. When it starts to simmer, cover, reduce heat and simmer 20 minutes longer. Stir in parsley and serve. Notes Substitute 1 tbs dried parsley for the fresh. You could use chicken thighs or pork chops in place of the lamb. Keywords: lamb tagine, lamb stew I’ve been baking Christmas cookies today. Mon mari has been eating Christmas cookies. It’s his favorite day….. As soon as they are cool enough to handle I put them in bags and into the freezer. I haven’t had to resort to locks on the freezers yet, but I do have to be rather quick about getting them packaged and out of sight. Ah well…. ‘Tis the season and all that. Plus I only do it once a year. Back to work for me….
