Hearty, warming and restorative this tagine mingles spices and soft flavours of squash to make a truely comforting dish. Slow cooking meat breaks down fibres, making it easier to digest and its the perfect recipe to batch cook in your slow cooker, I like to make large batches then freeze portions for a comforting supper after a long day. Serve with quinoa, parsley and leafy greens.
Free from gluten and dairy.
Prep Time 30 minutes, Cook Time 3 hours
- 800grams diced organic lamb
- 2 teaspoons cumin
- 1 teaspoon garam masala
- 1 teaspoon cinnamon
- 2 large white onions, peeled and diced
- 3 cloves of garlic minced
- 1 small squash peeled and diced into inch pieces (or 2 large sweet potatoes)
- 2 400g chopped tomatoes
- 2 400g cooked chickpeas
- 500ml chicken or lamb stock
- zest and juice of a lemon
- Rub the lamb with the cumin, garam masala and cinnamon, season generously and allow to marinate for 4 hours to overnight.
- After marinating the lamb for your desired length of time, rub a little coconut oil around a deep caserole pot. In batches "brown"* the meat on all sides, the natural fat from the meat should be enough but if not add another dab of coconut oil.
- Once the meat is browned, remove from the pan and set aside.
- In the same pan add a dab of coconut oil and at a low heat slowly cook the onions and garlic until translucent. Add the squash and cook for a few minutes further.
- Add the chopped tomatoes, chickpeas, stock, lemon juice and zest into the dish and add the meat back into the pot. Give the ingredients a good stir.
- Bring to boil then either put the tagine into a slow cooker on high for 3 hours or place in a 180C oven for 2 1/2 hours.
Notes: Notes- * To "brown" the meat refers to cooking the surface of the meat or meat chunks at a high temperature until browned, which "seals" the meat giving it a deeper flavour and holds it's shape when stewed for hours.