Description
A traditional Moroccan-style Lamb Tagine that is slow-cooked to tender perfection with aromatic spices, butternut squash, and chickpeas. This hearty stew is rich in flavor and easy to prepare using stovetop, slow cooker, or oven methods, making it a versatile and comforting meal for any occasion.
Ingredients
Meat and Base
- 2 tsp Olive oil
- 900 g Lamb pieces (Cut into 4cm pieces)
- 1 Onion (Peeled and finely chopped)
- 3 Garlic cloves (Peeled and crushed)
- 2 tsp Fresh ginger (Peeled and finely chopped)
Spices and Stock
- 2 tsp Cumin seeds
- 3 tbsp Ras el hanout spice mix
- 500 ml Lamb stock
Vegetables and Legumes
- 500 g Butternut squash (Peeled and cubed or frozen)
- 400 g Chickpeas (Tinned, drained and rinsed)
Thickening and Garnish
- 2 tbsp Cornflour (if needed)
- 25 g Flaked almonds
- 20 g Fresh mint (Finely chopped, optional)
Instructions
- Browning the Meat: Heat half of the olive oil in a heavy saucepan over medium heat. Brown the lamb pieces in batches, making sure not to overcrowd the pan, then set them aside once browned.
- Sautéing Aromatics and Spices: Pour the remaining olive oil into the empty pan, reduce to low heat, and add the chopped onion, crushed garlic, finely chopped ginger, cumin seeds, and ras el hanout spice mix. Cook slowly for 10-15 minutes until the mixture is sticky and fragrant, releasing all their delicious aromas.
- Simmering the Meat: Return the browned lamb to the pan, pour in the lamb stock, cover with a lid, and simmer on low heat for 1.5 to 2 hours, until the meat becomes almost tender and soft.
- Adding Vegetables and Chickpeas: Add the butternut squash cubes and drained chickpeas to the pan. Cover and continue cooking for another 30 minutes, allowing the squash to soften and flavors to meld together.
- Thickening the Sauce (Optional): If the sauce is too thin, mix the cornflour with a small amount of the sauce to create a slurry. Stir this back into the stew and cook for a few more minutes until thickened to your liking.
- Finishing Touches: Stir everything well and check if the meat is very tender. Serve the tagine sprinkled with flaked almonds and optionally fresh chopped mint for added texture and freshness.
- Slow Cooker Method: Brown the lamb on the hob unless your slow cooker allows searing. Then add all ingredients except chickpeas to the slow cooker and cook on HIGH for 4-6 hours or LOW for 6-8 hours. Add chickpeas about an hour before the end of cooking.
- Oven Method: Preheat the oven to 180℃ fan/200℃/Gas Mark 6/350F. Follow the hob method steps but instead of simmering on the stove, place the covered pan or tagine in the oven to cook for around 2 hours or until the meat is very soft.
Notes
- Ras el hanout is a North African spice blend available at specialty stores or online; it adds a complex and aromatic flavor to the dish.
- If a thicker sauce is preferred, cornflour slurry can be used towards the end of cooking to achieve desired consistency.
- Using fresh butternut squash or frozen will work equally well in this recipe.
- This dish can be adapted for slow cooker or oven methods depending on your available equipment and schedule.
- Flaked almonds add a desirable crunch and nutty flavor as a garnish, enhancing the texture contrast.
- Fresh mint is optional but recommended for a bright, refreshing finish.
- Prep Time: 20 minutes
- Cook Time: 2 hours 35 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Moroccan
