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Moroccan Lamb, squash and pistachio tagine

 

 

 

Moroccan Lamb, squash and pistachio tagine (serves 4)

 

I had this dish at a dinner party recently and it blew me away. It is possibly the best Moroccan dish I have had. So I asked for the recipe and added my own little twist here and there. The result was superb and I can’t wait to make it again and again.

 

I decided to make my own Harrisa paste which you can find the recipe for in Sauces rubs and marinades , but if you want you can buy it already made in either jars or squeezy tubes.

 

Thank you Emma for your inspiration.

 

Ingredients

1kg boneless shoulder of lamb

1 onion, chopped

100g dried apricots, roughly chopped

50g peeled pistachios, chopped

1 tin chickpeas

 ½ large peeled and chopped squash

2 cloves garlic, crushed

1 teaspoon of ginger pulp

½ teaspoon of turmeric

1tsp ground cinnamon

1tsp ground cumin

1tsp Harrisa paste (or ½ tsp Cayenne pepper)

1 tbsp tomato purée

Salt and freshly ground black pepper

650ml lamb or chicken stock

1 tablespoon of olive oil

 

 

Method

 

-       Slice the onion and fry in 1 tablespoon of olive oil on a medium heat with 2 cloves of garlic and 1 teaspoon of ginger pulp until soft, approx 5 minutes.

-       Trim of any excess fat from the pork shoulder and dice into bite sized chunks and place in the pan. Fry until starting to colour.

-       Add the cumin, cinnamon and turmeric and give it a good stir. Then add the Harrisa paste (or ½ teaspoon of cayenne pepper) and cook for 2 minutes. Finally add 1 tablespoon of tomato puree and 650 ml of stock.

-       Bring to the boil and stir then reduce to a simmer. Transfer to an oven proof pot with a lid a place in a pre heated oven Gas mark 4/160C and cook for 2 hours.

-       After 2 hour remove from the oven and add ½ a peel and diced (bite sized pieces) butternut squash along with the apricots and pistachios which have been roughly chopped. Stir well and return to the oven for a further hour.

-       Serve straight away with Cous Cous or coriander rice.