Courtesy of Caroline Williams of Caroline’s Cooking
Image credit: Caroline’s Cooking
~1 1⁄4 pound cubed lamb (shoulder or stew meat)
~1 tablespoon vegetable oil
1 large onion, diced
2 teaspoons cumin
1 teaspoon each cinnamon, tumeric, and ginger
Pinch of saron
2/3 cup dried apricots
2/3 cup dried plums/prunes
15.5 ounce can chickpeas, drained and rinsed
2 tablespoons honey
12-14 ounce butternut squash, peeled and de-seed-ed, cut into bite-sized pieces
Heat oil in a large pan over medium heat to make a thin layer over the bottom. Add the diced onion. Cook, stirring now and then, until onion goes translucent, around 3-5mins. Add the cubed lamb and brown the meat on all sides, increasing the heat slightly if needed so that the meat browns rather than stews.
Add the cumin, cinnamon, turmeric, ginger and saron and stir until coated and the spices start to cook. Pour in just enough water to cover the meat (around 11⁄2-2 cups) and bring to a boil. Cover the pan and reduce heat to a simmer. Leave to cook for around 1 1⁄2 hours.
After this initial cook, you can easily pause and refrigerate overnight or freeze until needed. When you continue, add the dried apricots, dried plums, chickpeas, honey and squash and mix well. Top up the liquid if needed until just about covering. Continue to simmer, partially covered for another ~30 minutes until the squash is tender to a knifepoint.
Serve the tagine over couscous, or with a salad.