LAMB, SQUASH & APRICOT TAGINE
A Moroccan mainstay, this slow-cooked casserole is flavoured with coriander and ras-el-hanout spices
Provided by Good Food team
Categories Dinner, Main course
Time 1h50m
Number Of Ingredients 13
Steps:
- Heat oven to 200C/180C fan/gas 6. Heat the oil in a flameproof casserole dish, add the onion and cook for 5 mins until softened. Add the garlic and spices and cook for a couple mins more, stirring to prevent them catching and burning.
- Add the lamb, squash and apricots to the casserole, pour over the tomatoes and stock, season well and bring to the boil. Put the lid on and transfer to the oven. After 1 hr, stir the tagine and return to the oven, uncovered, for a further 30 mins.
- Check the seasoning. Sprinkle over the zest and coriander, and serve in warm bowls with couscous and yogurt.
Nutrition Facts : Calories 451 calories, Fat 18 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 26 grams sugar, Fiber 7 grams fiber, Protein 43 grams protein, Sodium 0.3 milligram of sodium
LAMB STEW WITH CHICKPEAS AND BUTTERNUT SQUASH
There is no high drama about simmering a stew. However fine, stew is a homey, intimate exchange, a paean to the way living things improve when their boundaries relax, when they incorporate some of the character and flavor of others. Soulful, a word inextricably linked with a good sturdy stew, is the payoff to the cook who plans a little and has the patience to abide. Here, long-simmered lamb combines with chickpeas and butternut squash to yield a stew rich with the flavors of cumin, cardamom and coriander, that can help keep a chilly night at bay.
Provided by Molly O'Neill
Categories dinner, one pot, soups and stews, times classics, main course
Time 1h45m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Combine the spices and salt in a bowl. In a large bowl, stir together 1/4 cup flour and 1 1/2 teaspoons of the spice mixture, add the lamb and coat well. Heat 3 teaspoons of oil in a large pot. Add lamb a few pieces at a time; don't overcrowd. Turn the pieces until lamb is browned on all sides, about 5 minutes per batch; add a teaspoon of oil as needed between batches.
- Remove the lamb and set aside. Add the remaining teaspoon of oil and the onion to the pot. Cook for 2 minutes. Stir in the garlic and cook for 15 seconds. Stir in the lamb and remaining spice mixture. Stir in the chicken broth and bring to a boil, then reduce to a slow simmer. Cover and cook until the lamb is tender, about 1 hour. Stir in the squash and chickpeas and cook, covered, for 10 minutes.
- Stir 3 tablespoons of the cooking liquid into 2 tablespoons of flour to make a smooth paste. Stir the paste into the stew and cook until the broth thickens and the squash is tender, about 10 minutes longer. Add salt and pepper to taste. Divide among 4 bowls, garnish with cilantro and serve.
Nutrition Facts : @context http, Calories 543, UnsaturatedFat 12 grams, Carbohydrate 58 grams, Fat 18 grams, Fiber 11 grams, Protein 41 grams, SaturatedFat 4 grams, Sodium 975 milligrams, Sugar 11 grams, TransFat 0 grams
MOROCCAN LAMB AND BUTTERNUT SQUASH STEW
Lovely to come home to on a chilly night (and reheats like a dream).
Provided by Katie Workman
Categories Main Course
Time 3h20m
Number Of Ingredients 13
Steps:
- Season the lamb with salt and pepper. In a large pot heat the oil over medium high heat, then brown the lamb on all sides, about 6 minutes in all. Transfer the lamb to a plate with a slotted spoon. Add the onions and garlic to the same pan and sauté for about 5 minutes over medium heat until the onions are tender and lightly golden.
- Add the ginger, coriander, cinnamon and red pepper flakes to the pot and stir so that the onion is coated with the spices. Add the tomatoes and the water, return the lamb to the pot, and bring to a simmer over medium high heat. Reduce the heat to medium-low, cover the pot, and keep it at a low simmer for about 2 hours, until the lamb is almost tender. Add the squash and simmer for another 45 minutes until the lamb is very tender and the squash is cooked through.
- Sprinkle over or stir in the parsley and serve hot.
Nutrition Facts : Calories 267 kcal, Carbohydrate 11 g, Protein 32 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 98 mg, Sodium 202 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
LAMB STEW WITH BUTTERNUT SQUASH
Comfort food galore!
Provided by Dick Brumley
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 2h55m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Season lamb with salt.
- Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Cook and stir 1/2 the lamb cubes in hot oil until browned on all sides, about 5 minutes. Transfer browned meat with a slotted spoon to a plate, reserving drippings in the pot. Add remaining 1 tablespoon oil to the Dutch oven. Cook and stir second 1/2 the lamb cubes until browned on all sides, about 5 minutes. Transfer lamb to plate. Reduce heat to medium-low.
- Cook and stir onion, carrots, and garlic in Dutch oven until slightly softened, 3 to 5 minutes. Stir lamb cubes and any accumulated juices, tomatoes, beef stock, thyme, and rosemary into onion mixture and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Cover Dutch oven with an oven-proof lid.
- Cook stew in the covered Dutch oven in the preheated oven until the lamb is tender, 2 to 3 hours. Stir butternut squash cubes into stew, recover the Dutch oven, and return to the preheated oven until squash is tender, 20 to 25 minutes.
Nutrition Facts : Calories 290.5 calories, Carbohydrate 17.3 g, Cholesterol 60.9 mg, Fat 17.1 g, Fiber 3.6 g, Protein 18 g, SaturatedFat 6.6 g, Sodium 256.4 mg, Sugar 7.5 g
SLOW COOKER BUTTERNUT SQUASH STEW
A hearty mixture of veggies and sage sausage in a slow cooker.
Provided by MAGGIEMAY84
Categories Soups, Stews and Chili Recipes Stews Pork
Time 3h
Yield 8
Number Of Ingredients 15
Steps:
- Stir butternut squash, sausage, potatoes, celery, carrots, chickpeas, crushed tomatoes, onion, tomato sauce, green bell pepper, garlic, curry powder, cumin, five-spice powder, salt, and pepper together in a slow cooker or tagine.
- Cover and cook on High until butternut squash is tender and sausage is cooked through, about 2 hours and 30 minutes. Stir ingredients halfway through the cooking process if possible.
Nutrition Facts : Calories 344.9 calories, Carbohydrate 45.6 g, Cholesterol 32.5 mg, Fat 13.3 g, Fiber 8.4 g, Protein 14.2 g, SaturatedFat 4.4 g, Sodium 888.9 mg, Sugar 6.5 g
MOROCCAN LAMB MEATBALL STEW WITH BUTTERNUT SQUASH
Ground lamb was the inspiration for this dish. I also wanted to use a butternut squash and some couscous I had on hand, so after surfing for recipes I used a combination of ingredients I liked the most and this stew was born.
Provided by Fragilethunder
Categories Stew
Time 35m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- For meatballs: combine ground lamb through garlic, salt and pepper, form into 1 inch balls. Sautee in 2 tablespoons oil approximately 20 minutes turning to brown evenly. They should be firm enough to hold their shape when added to the stew.
- While meatballs cook, prepare stew.
- For stew: Place 2 tbsp oil in medium hot pan, add butternut squash and sautee about 5 minutes, add onion and cook till translucent, add bell peppers and garlic, cook 2 minutes. Add tomatoes, spices, chicken broth, and raisins,
- cook till squash is almost tender, about 10 minutes. Add more broth or water if needed. Mixture should be a little soupy, squash will thicken stew as it cooks.
- Add meatballs to stew and cook for about 10 more minutes.
- Serve over couscous for a traditional Moroccan style, or with any grain you prefer.
Nutrition Facts : Calories 623.1, Fat 42.9, SaturatedFat 14.2, Cholesterol 135.7, Sodium 891.6, Carbohydrate 35.6, Fiber 4.5, Sugar 18.3, Protein 26.2
LAMB AND BUTTERNUT SQUASH STEW
Steps:
- 1. Preheat oven to 450°. 2. Heat a large Dutch oven over medium-high heat. Add lamb, beef, and 1/4 teaspoon salt; cook 5 minutes or until browned, stirring to crumble. Remove lamb mixture from pan. Add squash, onion, and garlic to pan; cook 3 minutes, stirring occasionally. Add tomato paste and next 5 ingredients (through cinnamon); cook 1 minute, stirring frequently. Stir in remaining 1/4 teaspoon salt and stock; bring to a boil. Stir in kale; cook 1 minute or until kale begins to wilt. Stir in lamb mixture. Cover and bake at 450° for 15 minutes. Sprinkle with chopped parsley.
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- Grate 1 onion half on largest holes of a box grater; set aside remaining half. Place grated onion in a clean dish towel or piece of cheesecloth, and squeeze over sink to remove as much liquid as possible. Stir together lamb and grated onion in base of a 2-quart tagine. Cover and cook on a gas stovetop or a diffuser over an electric range over very low until lamb is cooked through but not yet tender and juices are pooling in tagine, about 1 hour and 30 minutes.
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