Moroccan Lamb and Butternut Squash Tagine

Moroccan lamb and butternut squash tagine simmered with apricots, ras el hanout, onion, and broth for a warmly spiced one-pot stovetop dinner.

Prep: 15 min · Cook: 75 min · Yield: 6 · Method: Stovetop

Ingredients

• 1.5 lb lamb shoulder
• 3 cups butternut squash
• 1 medium yellow onion
• 0.5 cup dried apricots
• 2 tsp ras el hanout
• 1 cup lamb or chicken broth
• 1 tbsp olive oil
• 1 tsp kosher salt
• 0.5 tsp black pepper

Cooking instructions

1. Cut the lamb into 1 1/2-inch pieces. Dice the onion, cut the squash into 1-inch cubes, and halve any large apricots. (about 10 min)
2. Season the lamb with the salt and pepper. Heat the oil in a heavy pot over medium-high heat. Sear the lamb in batches until browned on several sides, about 5 minutes per batch. (about 10 min) — Medium-high heat
3. Add the onion and cook until softened and lightly browned, about 5 minutes. Stir in the ras el hanout and cook for 30 seconds. (about 6 min) — Medium heat
4. Pour in the broth and add the apricots. Scrape up any browned bits, bring to a simmer, cover, and cook until the lamb is nearly tender, about 60 minutes. (about 60 min) — Simmer
5. Stir in the butternut squash. Cover and simmer until the squash is fork-tender and the lamb is tender, 15 to 20 minutes. The lamb should reach at least 145°F, followed by a 3-minute rest. (about 20 min) — Simmer
6. Taste and adjust the seasoning. Serve hot with the sauce spooned over the lamb and squash. (about 2 min)