Lamb and Squash Tagine
- Servings: 4
Photography: Bryan Gardner
- 1 pound boneless lamb shoulder, trimmed of excess fat and cut into 1-inch cubes
- 2 tablespoons all-purpose flour
- Coarse salt and ground pepper
- 2 tablespoons olive oil
- 1 medium onion, coarsely chopped
- 2 cloves garlic, chopped
- 2 tablespoons tomato paste
- 2 cinnamon sticks
- 2 pounds butternut squash, peeled, seeded, and cut into 1-inch chunks
- 1/2 cup pitted prunes
- 1/2 cup fresh cilantro leaves, for serving
- 1 cup whole-wheat couscous, cooked, for serving (about 2 1/2 cups)
Preheat oven to 350 degrees. In a large bowl, toss lamb with flour; season with salt and pepper. In a 2-quart enameled cast-iron tagine or a Dutch oven (at least 5 quarts), heat oil over medium-high. Cook lamb until browned on all sides, about 8 minutes; transfer to a plate.
Reduce heat to medium; add onion, garlic, and tomato paste to pot; season with salt and pepper. Cook, stirring frequently, until onion has softened, 6 minutes. Add cinnamon sticks, 4 cups water, and reserved lamb (with any juices that have accumulated); bring to a boil.
Cover pot and transfer to oven; cook until lamb is just tender, about 1 hour. Add squash, return to oven, and cook until squash is tender, about 30 minutes more. Remove cinnamon sticks, stir in prunes, and season with salt and pepper. Serve with cilantro and couscous.