Name: Moroccan Lamb Tagine with Winter Squash and Toasted Pine Nuts
Yield: Serves 4
Cuisine: Morocco
Ingredients: Salt and freshly ground black pepper; 2 teaspoons Moroccan Spice Mixture: La Kama; 1 large onion, grated, plus 2 medium onions, sliced; 2 teaspoons smen (optional); 1 tablespoon lavender or orange flower honey; Pinch of ground cinnamon; Pinch of ground ginger; 3 tablespoons unsalted butter; 2 tablespoons pine nuts, toasted; ⅛ teaspoon saffron threads; Coarse salt; 2½ to 3 pounds butternut squash; 2 pounds thick bone-in lamb shoulder arm chops

Preparation info

Serves
4

Difficulty
Medium

Appears in

Mediterranean Clay Pot Cooking

By Paula Wolfert

Published 2009

About

This tantalizing recipe utilizes two kitchen tricks employed by Moroccan home cooks. Onions are treated in two ways for different effect: grated onions added early in the cooking melt into the sauce, and sliced onions added later provide heft.

A second trick concerns the handling of pumpkin, butternut, or kabocha squash. The vegetable is grated and the pulp macerated in sugar until it “weeps, ” giving up its excess water. A small portion of the expressed liquid is then used to aid c