Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Northern Africa >> Moroccan

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place a large soup pot over medium-high heat; add 2 tablespoons vegetable oil. | 2. When oil begins to smoke, add half the lamb; lightly brown on all sides, regulating the heat if the meat threatens to burn. | 3. Set meat aside in a bowl; repeat with remaining lamb. | 4. Take the pot from the heat and let it cool slightly. | 5. Return it to med-low heat; add in 4 tablespoons butter; let it melt. | 6. Add in the saffron, cinnamon, black pepper, turmeric, cayenne, ginger, and minced yellow onion, scraping the bottom of the pot to loosen any browned bits. | 7. Let the mixture cook gently for 4 minutes. | 8. Add in the cooked lamb and any accumulated juices, with 1 1/2 teaspoon salt; stirring to coat the lamb with the spice mixture. | 9. Stir in the water; increase heat to high and bring just to a simmer. | 10. With kitchen string, tie together 5 coriander springs and add to the pot. | 11. Let mixture cook, uncovered, at a bare simmer( the bubbles should be lazy) for 1 hour 45 minutes, stirring occasionally. | 12. Add in the sliced sweet onion and the almonds; simmer for 30 minutes. | 13. Taste the tagine; add salt if needed. | 14. Remove the coriander bundle and discard. | 15. Turn off the heat and allow the tagine to rest at least 30 minutes and up to 2 hours at room temperature. | 16. While tagine is resting: Prepare the squash--you only need the seedless neck from the squash; peel and halve the neck lengthwise; then cut it into 3/8-inch thick half moons. | 17. Heat a large skillet over med-high heat and add in the remaining vegetable oil. | 18. When the oil slides easily in the skillet, sauté the squash pieces on both sides, lightly salting each side as you go for about 5 minutes per side or until just tender and golden brown at the edges. | 19. Regulate the heat if the squash threatens to burn. | 20. Near the end of cooking, and while the squash pieces are still a bit firm, add the remaining butter and drizzle the honey over the squash. | 21. Swirl the pan to blend the ingredients, and gently toss the squash to coat. | 22. Turn off the heat and reserve in the skillet. | 23. When ready to serve, gently reheat the lamb, and stir in about 2/3s of the squash pieces. | 24. Combine the apricots with the remaining squash in the skillet, cover and reheat gently, swirling to coat the pieces. | 25. Divide the lamb mixture into 4 wide, shallow bowls. | 26. Drizzle with some of the juices. | 27. Distribute the apricots and remaining squash over the lamb. | 28. Drizzle any liquid remaining in the skillet over each serving. | 29. Garnish with fresh coriander leaves. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vegetable oil	4	tablespoons		468.92800000000005	0.0	0.0	54.4
lamb shoulder	3	lbs	boneless trimmed cut	3592.512	0.0	225.6206	291.8916
butter	6	tablespoons	unsalted	513.0	23.570999999999998	16.029	43.2
saffron thread	1/4	teaspoon	crushed	-	-	-	-
cinnamon	1/2	teaspoon	ground	-	-	-	-
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
turmeric	1/2	teaspoon	ground	4.68	1.0071	0.1452	0.0488
cayenne	1/8	teaspoon		0.7155	0.1274	0.027000000000000003	0.0389
gingerroot	1 1/2	1/2	grated	7.2	1.5993	0.1638	0.0675
yellow onion	1		minced	-	-	-	-
kosher salt	1 1/2	1/2		-	-	-	-
water	5	cups		0.0	0.0	0.0	0.0
coriander	5	sprigs		2.5556	0.4078	0.2367	0.0578
onion	1		peeled cut sliced sweet	44.0	10.274000000000001	1.21	0.11
almond	1/2	cup	blanched roasted	963.56	0.0	0.0	109.0
butternut squash	1			63.0	16.366	1.4	0.14
honey	3	tablespoons		-	-	-	-
apricot	16		cut	1190.4	275.776	34.72	9.672

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.