Harvest Lamb Tagine with Pumpkin, Golden Raisins and Peanuts |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 10 | N/A | N/A | 625 | N/A | 32gm | 1166mg | 29gm | 55gm | 165mg |
| INGREDIENTS: | ||
| 5 pound lamb shoulder cut into 1-inch cubes, free of fat | 10 cups chicken stock | 1/2 cup unsalted butter |
| 3 yellow onions, medium dice | 3 cloves garlic, minced | 3 tablespoons tomato paste |
| 1-1/2 pounds winter squash, your choice, butternut works well. Roast, peel and cut into 1-inch chunks | 1 cup garbanzo beans | 2 tablespoons honey |
| 3/4 cup roasted peanuts for garnish | chopped cilantro for garnish | SPICES: 1 tablespoon ground ginger |
| 2 teaspoons curry powder | 2 teaspoons ground black pepper | 2 tablespoons coriander |
| 2 tablespoons ground cumin seed | 1 teaspoon ground cardamom | good pinch saffron, ground in spice grinder |
| 1 cinnamon stick | 1 tablespoon kosher salt | |
| 1 | Mix spices together. Divide into 2 parts. Massage 1/2 of the spice mixture into lamb cubes. let sit for 30 minutes. |
| 2 | Place lamb in a heavy sauce pot and cover with chicken stock. Bring to a boil. Reduce to a very low heat and simmer until lamb is tender. |
| 3 | Meanwhile, in another large sauce pot, melt the butter. When melted, add the onions and saute until translucent. Next, add the other 1/2 of the spice mixture, tomato paste and garlic. Saute for 3-5 minutes on low heat. Add the golden raisins, garbanzo beans and honey. Saute for another minute just to combine. |
| 4 | Once lamb is tender, remove meat and add the lamb to onion mixture. Add enough of the lamb braising liquid for your desired consistency. Add the cooked squash and simmer for about 10 minutes. Adjust with salt and pepper. |
| 5 | Serve lamb tagine over couscous. Top with roasted, chopped peanuts and freshly chopped cilantro. |