Moroccan Lamb Tagine with Butternut Squash, Apricots and Chickpeas over Fluffy Couscous

Pat the lamb dry and season well with salt and pepper. Heat the oil in a large Dutch oven or tagine base over medium-high heat and brown the lamb in batches, 3 to 4 minutes per batch. Set aside.

Serves 6

Ingredients

• 2 1/2 pounds boneless lamb shoulder, cut into 1 1/2-inch cubes
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 1/2 teaspoons ground ginger
• 1 teaspoon ground cinnamon, plus 1 cinnamon stick
• 1/2 teaspoon ground turmeric and a pinch of saffron threads
• 2 cups low-sodium chicken broth
• 1 pound butternut squash, peeled and cut into 1-inch cubes
• 1 cup dried apricots, halved
• 1 can (15 ounces) chickpeas, drained and rinsed
• 2 tablespoons honey, 1/3 cup toasted sliced almonds and 1/4 cup chopped cilantro
• 2 cups couscous, cooked according to package directions, for serving

Instructions

1. Pat the lamb dry and season well with salt and pepper. Heat the oil in a large Dutch oven or tagine base over medium-high heat and brown the lamb in batches, 3 to 4 minutes per batch. Set aside.
2. Lower the heat to medium, add the onion and cook for 6 minutes until golden. Stir in the garlic, cumin, coriander, ginger, ground cinnamon, turmeric and saffron and cook for 1 minute until the spices smell toasty.
3. Return the lamb and any juices to the pot, add the broth and the cinnamon stick and bring to a gentle simmer.
4. Cover and cook on low heat for 1 hour 15 minutes, stirring once or twice, until the lamb is nearly tender.
5. Add the butternut squash, apricots, chickpeas and honey. Cover again and cook for 30 to 35 minutes more, until the squash is tender but still holds its shape and the sauce has thickened.
6. Taste and adjust with salt, a little more honey for sweetness or a squeeze of lemon for brightness. Discard the cinnamon stick.
7. Spoon the tagine over a mound of fluffy couscous and scatter with toasted almonds and cilantro. Serve with harissa on the side for anyone who wants heat.
8. A tagine is both the conical clay pot and the slow-simmered stew cooked inside it, a cornerstone of Moroccan home cooking where sweet dried fruit, warm spices and tender meat meet in one dish. This autumn version swaps the traditional pumpkin for easy-to-find butternut squash, which turns silky in the spiced broth. Leftovers improve overnight as the flavors meld, making this a perfect make-ahead dinner for a chilly October evening.

Nutrition (estimated, per serving)

• Calories: 640 kcal
• Protein: 42g
• Fat: 24g
• Carbohydrates: 66g
• Fiber: 9g
• Sugar: 22g
• Sodium: 540mg