Lamb, Butternut Squash and Sweet Potato Tagine Recipe -- Gluten Free, Paleo, Allergy Friendly Moroccan Spiced Lamb Stew

Every once in a while I buy lamb, and when I do, I think back to one of the first times I made lamb that was so finger licking good I couldn't stop eating it straight out of the pot. It was a tagine, a Moroccan stew, typically slow cooked in a special clay pot called a tagine, after which the dish is named. You can, however, make a tagine in a non traditional pot, as I did. The nice thing about tagines is that because of the long cooking time, you can take tougher cuts of meat and make delectable dishes with them. 

I bought the cheapest chunk of lamb that I could and once the dish was finished, the meat melted in your mouth. The combination of spices in this dish gives it a very warm and rich flavor and they complement the lamb beautifully. The spices in this dish were inspired by this one. 

Lamb and Butternut Squash Tagine Recipe -- Gluten Free, Allergy Friendly Moroccan Spiced Lamb Stew

Ingredients 

1 chunk of lamb for stewing
1 large butternut squash cut into large chunks, approximately 8-9 cups
3 large sweet potatoes cut into approximately 8 cups
1 onion
2 cloves garlic
1/2 teaspoon ground coriander
1 1/2 teaspoon cinnamon
4 cardamom pods
1 1/2 teaspoon paprika
1/4 teaspoon turmeric
1 1/2 teaspoon cumin
1 teaspoon grated ginger

1 heaping tablespoon tomato paste

1 tablespoon honey, optional

Salt to taste
Water to cover

Instructions:
1. In a pressure cooker or large pot, put your chunk of lamb, enough water to generously cover it, and some salt. Bring to pressure and cook until somewhat soft. If pressure cooking, check after 30 minutes, and if just on the stovetop, this will take a few hours.

2. Once the meat is soft enough, remove it from the pot, let it cool a bit, and chop it into smaller chunks.

3. Chop up the veggies, dice your onion and mince your garlic, and then put them in the pot with the meat and liquid. 

4. Add the rest of the ingredients, other than the tomato paste, and add enough water to just barely cover all the veggies and mix well. Salt to taste as needed.

5. Cook until the vegetables are fully soft, then add the tomato paste, and add a bit more salt if still needed. If you feel it needs it, add a tablespoon of honey.

6. Serve piping hot. It is also absolutely amazing as leftovers.

Enjoy!