-
1
Place a large soup pot over medium-high heat; add 2 tablespoons vegetable oil.
-
2
When oil begins to smoke, add half the lamb; lightly brown on all sides, regulating the heat if the meat threatens to burn.
-
3
Set meat aside in a bowl; repeat with remaining lamb.
-
4
Take the pot from the heat and let it cool slightly.
-
5
Return it to med-low heat; add in 4 tablespoons butter; let it melt.
-
6
Add in the saffron, cinnamon, black pepper, turmeric, cayenne, ginger, and minced yellow onion, scraping the bottom of the pot to loosen any browned bits.
-
7
Let the mixture cook gently for 4 minutes.
-
8
Add in the cooked lamb and any accumulated juices, with 1 1/2 teaspoon salt; stirring to coat the lamb with the spice mixture.
-
9
Stir in the water; increase heat to high and bring just to a simmer.
-
10
With kitchen string, tie together 5 coriander springs and add to the pot.
-
11
Let mixture cook, uncovered, at a bare simmer( the bubbles should be lazy) for 1 hour 45 minutes, stirring occasionally.
-
12
Add in the sliced sweet onion and the almonds; simmer for 30 minutes.
-
13
Taste the tagine; add salt if needed.
-
14
Remove the coriander bundle and discard.
-
15
Turn off the heat and allow the tagine to rest at least 30 minutes and up to 2 hours at room temperature.
-
16
While tagine is resting: Prepare the squash--you only need the seedless neck from the squash; peel and halve the neck lengthwise; then cut it into 3/8-inch thick half moons.
-
17
Heat a large skillet over med-high heat and add in the remaining vegetable oil.
-
18
When the oil slides easily in the skillet, saute the squash pieces on both sides, lightly salting each side as you go for about 5 minutes per side or until just tender and golden brown at the edges.
-
19
Regulate the heat if the squash threatens to burn.
-
20
Near the end of cooking, and while the squash pieces are still a bit firm, add the remaining butter and drizzle the honey over the squash.
-
21
Swirl the pan to blend the ingredients, and gently toss the squash to coat.
-
22
Turn off the heat and reserve in the skillet.
-
23
When ready to serve, gently reheat the lamb, and stir in about 2/3s of the squash pieces.
-
24
Combine the apricots with the remaining squash in the skillet, cover and reheat gently, swirling to coat the pieces.
-
25
Divide the lamb mixture into 4 wide, shallow bowls.
-
26
Drizzle with some of the juices.
-
27
Distribute the apricots and remaining squash over the lamb.
-
28
Drizzle any liquid remaining in the skillet over each serving.
-
29
Garnish with fresh coriander leaves.
