Lamb Tagine {with almonds, acorn squash, and pomegranate}

by Lauren

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Have you heard of tagine??

Chris’ mom introduced me to this wonderful cooking method and I’m officially hooked. For my birthday she made me (as in sculpted on the pottery wheel!) a gorgeous tagine for two.

I was a tad overwhelmed trying to figure out what to make in it but then a follow up gift solved all my problems. She ordered me an “Easy Tagine Cooking” cookbook.

Then my problem was…which recipe to make, it all looks so good! We started with something simple.

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Even though it was simple, it turned out SO flavorful. The semi-slow cook in the tagine really keeps all the fabulous flavor packed into the lamb in this dish.

It was my first time using whole cinnamon sticks in a meal, and I just loved the scent of the meal while it cooked – especially in Chris’ tiny studio, the tagine filled the place with savory scents.

Thanks for breaking me out of my comfort zone Patty. This beauty will get so much use!

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Next question, have you ever blanched an almond?

Now this is a great task for those who are sitting on the couch as you slave away in the kitchen. I had never done it before, but Chris and I had fun popping the boiled almonds out of their skins. Some did fly across the room and they might be found months from now when he moves out…

Lamb Tagine {with almonds, acorn squash, and pomegranate}

Ingredients

2 tablespoons olive oil and butter

2 onions, finely chopped

4 cloves garlic, minced

1 1/2 in piece fresh ginger, finely chopped or grated

a pinch of saffron

1-2 sticks cinnamon sticks

1 lbs. lean, lamb from the shoulder or leg, cubed

1/2 acorn squash (or butternut), peeled and diced

3/4 cup blanched almonds

1 tablespoon honey

seeds of 1 pomegranate

leaves from a small bunch of fresh mint, chopped

leaves from a small bunch of fresh cilantro, chopped

salt and black pepper

Couscous

Directions

Heat the oil or butter in a tagine or dutch oven. Stir in the onions, garlic and ginger and sauté until onion is translucent. Add the saffron, cinnamon sticks, squash, and lamb. Pour in enough water to almost cover the meat and bring it to a boil. Reduce the heat, cover with a lid and simmer gently for 1 hour.

Add the blanched almonds and honey. Cover with the lid and cook gently for 30 more minutes.

Season to taste with salt and pepper. Toss in pomegranate seeds, mint and cilantro, reserving some of each for garnish. Serve over couscous.

 

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From the Little Yellow Kitchen,

Lauren

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2 Comments to “Lamb Tagine {with almonds, acorn squash, and pomegranate}”

  1. I’m curious to know if the lamb turned out to be really tender??

  2. Lauren

    It was soooo tender! I’m not a huge fan of lamb but this was awesome.