To add a warming dish to your fall or winter menu, go beyond the standard stew by incorporating flavors from Moroccan spices. Grab your dutch oven and add this Moroccan tagine with lamb and butternut squash to your list of favorite dutch oven recipes. This recipe combines exotic spices from Moroccan cuisine and seasonal squash into a stew to keep your guests cozy. With such a medley of comforting flavors, your guests are sure to come back for seconds!
Moroccan Lamb Tagine with Butternut Squash Recipe
Recipe by:
Chef Greg
WebstaurantStore Corporate Chef
Serves: 4
Total Time:
Ingredients
- 2 Tbsp. vegetable oil
- 1 large onion, diced
- 1 Tbsp. garlic, minced
- 1 Tbsp. fresh thyme
- 1 Tbsp. ras-el-hanout spice blend
- 3 lbs. leg of lamb, diced
- 1 cup butternut squash, diced
- 1 cup dried apricots, diced
- 2 cups diced tomatoes with juice
- 2 cups beef stock
- 1/2 cup cilantro, chopped
- Zest from 1 lemon
- Salt and pepper to taste
Directions
- Preheat your oven to 400 degrees Fahrenheit. In your dutch oven over medium heat, warm the vegetable oil and cook the onion for 5 minutes.
- Stir in the garlic, thyme, and ras-el-hanout. Cook for another minute, stirring occasionally.
- Add the lamb, squash, apricots, tomatoes, a pinch each of salt and pepper, and cook for 5 minutes.
- Then, add the beef stock and bring the mixture to a boil.
- Cover the dutch oven and transfer it to the oven. Let it cook for 45 minutes.
- Stir the mixture, and let it cook for another 45 minutes.
- After the second 45 minutes, remove your dish from the oven and season it with salt, pepper, lemon zest, and cilantro.
- Serve with cous-cous.
Finished Product
With cooler weather and the holiday season coming, it's time to add some warm, spiced flavors to your menu with this Moroccan lamb dish. Any hearty meal made in your dutch oven is a great addition to your restaurant's offerings this fall and winter. You can find more recipes like this on the WebstaurantStore blog.
