Provider Farm

From our fields, for your family

Moroccan Lamb Tagine

Course: 
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.
Ingredients: 
  • 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
Directions: 

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.

Credit: 
Make it Ahead by Ina Garten