Provider Farm

From our fields, for your family

Moroccan Lamb Tagine

This warming dish is easy to put together and slow cooks in the oven and is perfect for cold winter days. I made it with our own beef shanks but I almost think I would prefer it with a can of chick peas instead and have added that modification. Serve with rice, I made a pilaf with fruits and nuts.
  • Olive oil
  • 1 lb. lamb shanks, beef shanks, chicken or 2 cups cooked chick peas
  • 3 garlic cloves, thinly sliced
  • 1 tbs. grated fresh ginger
  • 1 1/2 tsp. ground tumeric
  • 1 1/2 tsp. cumin
  • 1/2 tsp. ground cardomom (I just had pods on hand and threw a couple in, you just have to pick them out later)
  • 1 cinnamon stick
  • 1 can diced tomatoes
  • 2 c. chicken stock
  • 2 tbs. light brown sugar
  • 4 1/2" thick slices of lime
  • 1 lb. potatoes chopped to 1" cubes
  • 1 lb. butternut squash chopped into 1" cubes
  • 1/2 lb. sweet potatoes chopped into 1" cubes
  • salt and pepper

Preheat oven to 300 degrees.
Heat 2 tbs. oil in a dutch oven and add meat if using to brown on each side. Once browned, remove to plate, and add onions to casserole and cook for 5 minutes. Add garlic and ginger and cook for 1 more minute. Add spices and cook 1 minute, stirring.
Stir in tomatoes and their liquid and stock, brown sugar, lime slices, 2 tsp. salt, 1tsp. pepper. Add vegetables and meat or chick peas, and stir to coat with sauce. Cover and place in oven and bake for 3 hours.

Make it Ahead by Ina Garten