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Lamb Tagine w/Winter Squash & Toasted Pine Nuts

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TasunkaWitko View Drop Down
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    Posted: 16 April 2014 at 07:20
Originally posted by HistoricFoodie:

Quote From Paula Wolfert’s Mediterranean Clay Pot Cooking:
Moroccan Lamb Tagine with Winter Squash and Toasted Pine Nuts

2 lb thick bone-in lamb shoulder arm chops
2 ½-3 lb butternut squash
Coarse salt
1/8 tsp saffron threads
1 large onion, grated, plus 2 medium onions, sliced
Salt and freshly ground black pepper
2 tsp Moroccan Spice Mixture: La Kama*
2 tsp smen (optional)
Pinch of ground cinnamon
Pinch of ground ginger
1 tbls lavender or orange flower honey
3 tbls unsalted butter
2 tbls pine nuts, toasted

Trim any excess fat from the lamb. Cut the chops into 1 ½ inch chunks with the bones

Peel the squash and scrape out the seeds and membrane. Using the shredding disk on a food processor or the large holes on a box grater, shred the squash. Sprinkle liberally with coarse salt and drain in a colander for about 1 hour. At the same time, soak the saffron in 1/3 cup warm water.

Place the lamb, grated onion, saffron and its water, 1teaspoon salt, 1 ½ teaspoons of the spice mixture, and the smen in the tagine. Stir to mix well. Cover and cook over low heat for 1 ½ hours.

Stir in the sliced onions and continue to cook, covered, for 1 hour longer. Pick out the pieces of lamb and let stand until cool enough to handle. Cut out and discard the bones. Skim the fat off the cooking liquid in the tagine. Season the meat with salt and pepper and return to the tagine. 

Rinse the grated squash under cold water and squeeze in your hands over a bowl to catch the juices. Measure out and reserve 2 tablespoons of the juice; discard the remainder. Place the grated squash in a 10-inch nonstick skillet. Add the cinnamon, ginger, honey, and the reserved 2 tablespoons squash liquid. Slowly fry until the squash is thickened to a jam like consistency and colored a golden caramel, about 15 minutes. 

Preheat the oven to 300F. Ladle half the sauce from the tagine over the squash and stir to combine. Spread the squash evenly over the lamb. Dot with remaining 1 tablespoon butter and place the tagine in the top third of the oven. Raise the heat to 325F and bake, uncovered, until the squash is lightly glazed, about 30 minutes. Remove from the oven, be sure to set the tagine down on a wooden surface. Serve the tagine hot or warm, with the toasted pine nuts scattered on top. 

*According to Ms Wolfert, La Kama spices are the favorite tagine seasoning mix in Tangier, where she lived for seven years. Here’s her recipe:

1 tbls ground ginger
1 tbls ground turmeric
1 tbls finely ground black pepper
2 tsp ground Ceylon or Mexican cinnamon
2 tsp ground cubeb berries (optional)
1 tsp freshly grated nutmeg.

Combine the ginger, turmeric, black pepper, cinnamon, cubeb berries and nutmeg and transfer to a small jar with a tight fitting lid. Store in a dark place and use within 6 months. 
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africanmeat View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote africanmeat Quote  Post ReplyReply Direct Link To This Post Posted: 16 April 2014 at 13:16
looks good on to do list .
thanks
Ahron
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 23 April 2014 at 12:56
Seems like those to-do lists just keep getting longer and longer, Ahron.

One of the things I did to gain some sort of control was get rid of 25 years worth of highlighted Gourmet magazines. I know I would never get around to those recipes, no matter how good they sounded.

But we hae meat and we can eat
And sae the Lord be thanket
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