Lamb Tagine With Butternut Squash, Dried Apricots, And Almonds

Total Time: 4 hrs Preparation Time: 1 hr 15 mins Cook Time: 2 hrs 45 mins

Ingredients

• Servings: 4
• 4 tablespoons vegetable oil
• 3 lbs boneless lamb shoulder, trimmed of excess fat and cut into 1 1/4-inch pieces
• 6 tablespoons unsalted butter
• 1/4 teaspoon saffron thread, crushed in you fingers
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon fresh ground black pepper
• 1/2 teaspoon ground turmeric
• 1/8 teaspoon cayenne
• 1 1/2 teaspoons grated gingerroot
• 1 small yellow onion, minced
• 1 1/2 teaspoons kosher salt
• 5 cups water
• 5 sprigs coriander (plus extra leaves for garnish)
• 1 medium sweet onion, peeled, cut in half, and sliced 3/8 inch thick (vidalia onion)
• 1/2 cup blanched roasted almonds
• 1 (2 lb) butternut squash
• 3 tablespoons honey
• 16 dried apricots, soaked in warm water until soft, and cut in half

Recipe

• 1 place a large soup pot over medium-high heat; add 2 tablespoons vegetable oil.
• 2 when oil begins to smoke, add half the lamb; lightly brown on all sides, regulating the heat if the meat threatens to burn.
• 3 set meat aside in a bowl; repeat with remaining lamb.
• 4 take the pot from the heat and let it cool slightly.
• 5 return it to med-low heat; add in 4 tablespoons butter; let it melt.
• 6 add in the saffron, cinnamon, black pepper, turmeric, cayenne, ginger, and minced yellow onion, scraping the bottom of the pot to loosen any browned bits.
• 7 let the mixture cook gently for 4 minutes.
• 8 add in the cooked lamb and any accumulated juices, with 1 1/2 teaspoon salt; stirring to coat the lamb with the spice mixture.
• 9 stir in the water; increase heat to high and bring just to a simmer.
• 10 with kitchen string, tie together 5 coriander springs and add to the pot.
• 11 let mixture cook, uncovered, at a bare simmer( the should be lazy) for 1 hour 45 minutes, stirring occasionally.
• 12 add in the sliced sweet onion and the almonds; simmer for 30 minutes.
• 13 taste the tagine; add salt if needed.
• 14 remove the coriander bundle and discard.
• 15 turn off the heat and allow the tagine to rest at least 30 minutes and up to 2 hours at room temperature.
• 16 while tagine is resting: prepare the squash--you only need the seedless neck from the squash; peel and halve the neck lengthwise; then cut it into 3/8-inch thick half moons.
• 17 heat a large skillet over med-high heat and add in the remaining vegetable oil.
• 18 when the oil slides easily in the skillet, sauté the squash pieces on both sides, lightly salting each side as you go for about 5 minutes per side or until just tender and golden brown at the edges.
• 19 regulate the heat if the squash threatens to burn.
• 20 near the end of cooking, and while the squash pieces are still a bit firm, add the remaining butter and drizzle the honey over the squash.
• 21 swirl the pan to blend the ingredients, and gently toss the squash to coat.
• 22 turn off the heat and reserve in the skillet.
• 23 when ready to serve, gently reheat the lamb, and stir in about 2/3s of the squash pieces.
• 24 combine the apricots with the remaining squash in the skillet, cover and reheat gently, swirling to coat the pieces.
• 25 divide the lamb mixture into 4 wide, shallow bowls.
• 26 drizzle with some of the juices.
• 27 distribute the apricots and remaining squash over the lamb.
• 28 drizzle any liquid remaining in the skillet over each serving.
• 29 garnish with fresh coriander leaves.