Monday, April 23, 2012

Lamb and Butternut Tagine

A tagine  is a North African stew that is named for the traditional pot that is used for cooking. We altered our chicken version to take advantage of some lamb that we had in the freezer.

Lamb and Butternut Tagine - serves 4 (500mg sodium per serving)

~1.5 lb lamb stew meat, cubed
1 T canola oil
1 medium onion
3-4 cloves garlic, minced
2 T harissa
1 t ground cumin
1 t ground coriander
1/4 t salt
1/2 t ground cinnamon
3 c low sodium organic beef broth
1 medium butternut squash, peeled, seeded and diced into cubes
2 c golden raisins
1 can chickpeas, rinsed and drained

Preheat oven to 350F.

Brown the lamb in oil in a dutch oven over medium high heat, then remove meat from pan, cover and set aside. Saute the onion until softened, then add garlic and cook another minute or so until fragrant. Return the lamb to the pot and add enough broth to cover the contents. Cover the pot and braise the lamb in the oven for 1.5 to 2 hrs. Add broth as necessary to keep the lamb covered.

Return the pot to the stovetop. Add all remaining ingredients except chickpeas and bring to a simmer. Cook for about 20 minutes over medium heat, stirring occasionally. Add the chickpeas and cook for about 5 more minutes.

Serve alone, or with couscous.

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