Tagine of Lamb with Pumpkin is a traditional North African recipe for a classic tagine (slow-cooked earthenware dish) recipe of lamb cooked with pumpkin in a tomato, turmeric and onion sauce. The full recipe is presented here and I hope you enjoy this classic North African version of: Tagine of Lamb with Pumpkin.
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Tagine of Lamb with Pumpkin: the classic North African recipe for a stew of lamb, pumpkin or squash and raisins in a spicy base that's cooked in a tagine and served on a bed of couscous.
Ingredients:
900g stewing lamb, roughly chopped
4 garlic cloves, finely chopped
2 small onions, coarsely chopped
salt to taste
1 tsp cayenne pepper
4 tbsp olive oil
3 tsp turmeric
9 large tomatoes, blanched, peeled and diced
2 hot red chillies, finely chopped
1 tbsp raisins
450g pumpkin (or butternut squash) peeled and coarsely chopped
900g green beans, halved
juice of 1 lemon
Method:
Combine the meat, garlic, onions, salt, pepper, oil, turmeric, tomatoes and chillies in a tagine. Mix well by stirring then place on the hob. When bubbling add the lid and reduce to a low simmer.
Cook for about 45 minutes then add the raisins and cook for a further 15 minutes before adding the pumpkin, green beans and lemon juice then cook for a further 90 minutes until the meat is very tender. Serve on a bed of couscous or saffron rice.
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