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Lamb and Squash Tagine

By: Ellie Vorhand
  • Tags: Gluten Free, Main, Meaty, Shabbos, Yom Tov
  • Category: Uncategorized
Prep Time:
30 Mins mins
Cooking Time:
3 Hours mins
Preference:
Meaty
Print:
Meaty
Click here
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Ingredients

1kg cubed lamb

500g butternut squash, cubed

2 tbsp oil

2 onions, diced

5 garlic cloves, crushed

1 tbsp ras-el-hanout

1 tsp ground coriander

1 can chopped tomatoes

400g dried apricots

2 cups water or beef broth

Method

Preheat oven to 160C

Sauté onions in tagine until soft, about 10 minutes

Add in garlics and spices, stir and cook for another 5 minutes

Add in the rest of the ingredients, stir and bring to the boil.

Once is boiling place lid on tagine and place in oven

Bake for 2-3 hours until lamb is very soft

Serve over couscous