Marrakech Lamb With Tahini Squash Gratin Recipes

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MOROCCAN LAMB AND BUTTERNUT SQUASH STEW



Moroccan Lamb and Butternut Squash Stew image

Lovely to come home to on a chilly night (and reheats like a dream).

Provided by Katie Workman

Categories     Main Course

Time 3h20m

Number Of Ingredients 13

2 pounds lamb stew meat (cut into 1 1/2-inch cubes)
Kosher salt and freshly ground pepper (to taste)
1 tablespoon olive oil
1 large onion (chopped)
2 teaspoons minced garlic
1 tablespoon grated peeled fresh ginger
1 teaspoon ground coriander
½ teaspoon ground cinnamon
¼ teaspoon red pepper flakes
1 14-ounce can diced tomatoes (with their liquid)
2 cups water
2 cups cubed butternut squash (about 3/4-inch)
½ cup chopped parsley

Steps:

  • Season the lamb with salt and pepper. In a large pot heat the oil over medium high heat, then brown the lamb on all sides, about 6 minutes in all. Transfer the lamb to a plate with a slotted spoon. Add the onions and garlic to the same pan and sauté for about 5 minutes over medium heat until the onions are tender and lightly golden.
  • Add the ginger, coriander, cinnamon and red pepper flakes to the pot and stir so that the onion is coated with the spices. Add the tomatoes and the water, return the lamb to the pot, and bring to a simmer over medium high heat. Reduce the heat to medium-low, cover the pot, and keep it at a low simmer for about 2 hours, until the lamb is almost tender. Add the squash and simmer for another 45 minutes until the lamb is very tender and the squash is cooked through.
  • Sprinkle over or stir in the parsley and serve hot.

Nutrition Facts : Calories 267 kcal, Carbohydrate 11 g, Protein 32 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 98 mg, Sodium 202 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

EASY MOROCCAN LAMB STEW RECIPE



Easy Moroccan Lamb Stew Recipe image

If you're looking to make the best lamb stew, this recipe is all you need! Comforting, fall-apart tender braised lamb with loads of veggies, chickpeas and warm Moroccan flavors. You can make this in your crock pot or pressure cooker; instructions included for both! Be sure to check out my tips above and watch the video for how to make this lamb stew.

Provided by Suzy Karadsheh

Categories     Entree

Time 2h30m

Number Of Ingredients 16

Private Reserve Greek Extra Virgin Olive Oil
1 large yellow onion, chopped
3 carrots, cubed
6 Yukon gold potatoes (or any small potatoes), peeled, cubed
Kosher salt and pepper
2.5 lb boneless leg of American lamb, fat trimmed, cut into cubes (Or American lamb shoulder, bones removed, fat-trimmed)
3 large garlic cloves, roughly chopped
½ cup dried apricots
1 cinnamon stick
1 bay leaf
1 ½ tsp ground allspice
1 1/2 tsp ras el hanout Moroccan spice blend (find it here)
½ tsp ground ginger
6 plum tomatoes from a can, cut in halves
2 ½ cups low-sodium beef broth
1 15-oz can chickpeas

Steps:

  • In a large Dutch oven (affiliate) or heavy oven-safe pot, heat 2 tbsp olive oil over medium heat until shimmering but not smoking.
  • In the heated oil, saute the onions, carrots, and potatoes for 4 minutes or so. Add the garlic and season with salt and pepper. Remove from the pot and set aside briefly.
  • In the same pot, add more oil if needed, and deeply brown the lamb on all sides. Season with salt and pepper.
  • Turn heat to medium-high and return the sauteed vegetables to the pot. Add the dried apricots, cinnamon stick, bay leaf and spices and stir to coat.
  • Add the plum tomatoes and broth and bring everything to a boil for 5 minutes or so.
  • Cover the pot and place in the 350 degrees F heated-oven for 1 ½ hours (check partway through to add water or broth if needed). Now stir in the chickpeas, cover and return to the oven for another 30 minutes.
  • Remove from the oven and serve hot with your choice of Lebanese rice, couscous, pita bread or your favorite rustic bread.
  • A simple Mediterranean salad like Fattoush makes a great starter for this hearty meal. Enjoy!

Nutrition Facts : ServingSize 1 dinner bowl, Calories 502 calories, Sugar 9.2 g, Sodium 579.7 mg, Fat 9.7 g, SaturatedFat 2.4 g, TransFat 0.1 g, Carbohydrate 65.4 g, Fiber 9.9 g, Protein 43.5 g, Cholesterol 99.4 mg

LAMB, SQUASH & APRICOT TAGINE



Lamb, squash & apricot tagine image

A Moroccan mainstay, this slow-cooked casserole is flavoured with coriander and ras-el-hanout spices

Provided by Good Food team

Categories     Dinner, Main course

Time 1h50m

Number Of Ingredients 13

2 tbsp oil
1 large onion, finely chopped
2 garlic cloves, finely chopped
1 tbsp ras-el-hanout
1 tsp ground coriander
600g lamb leg, diced into 2cm pieces, excess fat trimmed
200g butternut squash, diced
200g soft dried apricot
400g can chopped tomato
500ml lamb or beef stock
zest 1 lemon
small bunch coriander
couscous and natural yogurt, to serve

Steps:

  • Heat oven to 200C/180C fan/gas 6. Heat the oil in a flameproof casserole dish, add the onion and cook for 5 mins until softened. Add the garlic and spices and cook for a couple mins more, stirring to prevent them catching and burning.
  • Add the lamb, squash and apricots to the casserole, pour over the tomatoes and stock, season well and bring to the boil. Put the lid on and transfer to the oven. After 1 hr, stir the tagine and return to the oven, uncovered, for a further 30 mins.
  • Check the seasoning. Sprinkle over the zest and coriander, and serve in warm bowls with couscous and yogurt.

Nutrition Facts : Calories 451 calories, Fat 18 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 26 grams sugar, Fiber 7 grams fiber, Protein 43 grams protein, Sodium 0.3 milligram of sodium

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