Preheat oven to 300°F with oven rack in upper third of oven. Toss together butternut squash, honey, remaining 2 teaspoons ras el hanout, and remaining 1 teaspoon salt in a medium bowl.

Remove the lamb, reduce heat to medium, add the onions and garlic and saute until tender. 3 Add the saffron, spice mixture, celery and carrots and cook 10 minutes.

Fruit is a frequent component of savory dishes in this area, ... Tagine . 1 1/2 pounds lamb, cut into 1-inch cubes. ... Add half the lamb and brown on all sides.

Lamb Tagine with Dates and Shallots INGREDIENTS. 3 tablespoons olive oil; Generous pat of butter; 1 1/2 pounds lean boned lamb, from shoulder or neck, trimmed and cubed ...

Lamb tagine can be made and stored, covered, in the refrigerator for up to 2 days before serving or frozen for up to 1 month. *Charnushka is also called black caraway, nigella and kalonji.

Hearty, flavorful lamb stew can be yours in under 2 hours, and all in one pot! With a rich, velvety broth and tender pieces of lamb, you'd be hard-pressed to find a cozier cold weather meal.

About 5 hours before serving, rinse the lamb chops, cut each into six pieces and place in a 28 - 30cm (11 - 12 inch) tagine. Crush the garlic to a paste with 1 teaspoon salt. Add the ginger ...

Ingredients. 4 lamb shanks, about 400-500g each; 1 tbsp flour; 1 tbsp vegetable or corn oil; 1 tbsp olive oil; 3 medium red or white onions, finely chopped ...

Total time: 40 minutes, plus cooking time (3 to 4 hours on high; 6 to 8 hours on low) Servings: 6 to 8 Note: Serve the tagine spooned over couscous or rice.