Easy Cook Rustic Lamb & Squash Tagine.

If you’d told me a couple of months ago that I’d be talking about my Lamb & Squash Tagine at the end of June (practically July!) I’d have laughed into my hearty stew. However, now that it feels like we’re going through some weird kind of early Autumn, all of a sudden it feels right to be sharing this heart-warming dinner. I don’t know about you but I feel like I need a nice warm dish to cosy up on the sofa with right now!

I’ve seen some butternut squash still lurking in the supermarket but you could always replace the squash with sweet potato for an equally delicious dish.

Both squash and sweet potato can be found in the orange group of phytonutrients (natural compounds found in plants that are good for our health) that may be particularly beneficial when it comes to reproductive health. They provide a source of beta-carotene with its antioxidant properties that may play an important role in protecting cells. Studies have found that “increased antioxidant intake is positively associated with female fertility”.

References

Ruder, E. H., Hartman, T. J., Reindollar, R. H., & Goldman, M. B. (2014). Female dietary antioxidant intake and time to pregnancy among couples treated for unexplained infertility. Fertility and sterility, 101(3), 759–766. https://doi.org/10.1016/j.fertnstert.2013.11.008

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Easy Cook Rustic Lamb & Squash Tagine

Yield: 4

Author: Sally Dixon

Ingredients

• 500g Organic lamb, diced
• 280g butternut squash, cut into 2cm cubes 
• 1 onion, chopped
• 2 carrots, sliced
• 2 celery sticks, sliced
• 2 garlic cloves, finely chopped
• 32g dried apricots, quartered
• 1tbsp Ras al Hanout
• 1 tsp gound coriander
• 1 tbsp olive oil
• 1 beef stock cube with 600ml water
• 1/2 tsp sea salt

Instructions

1. Chop the onion, carrots, celery and finely chop the garlic, set to one side. Chop the squash into 2cm cubes/bitesize pieces.
2. Heat the olive oil in a large saucepan over a medium heat. Add the onions and cook for 4-5mins until softened.
3. Prepare the beef stock while the onions are cooking.
4. Add the spices and chopped garlic to the onions. Stir to coat the onions for 2 minutes, being careful not to let them burn.
5. Add the diced lamb to the pan and brown the meat.
6. To the pan add the beef stock, apricots, carrots, celery, squash and sea salt.
7. Bring to the boil then reduce the heat and gently simmer with a lid on for 55 mins.
8. Season to taste and serve with brown rice and/or a selection of green vegetables. Garnish with some fresh herbs. 

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