Moroccan Lamb Tangine With Apricots And Butternut

1. 1

   In bowl, toss lamb with salt pepper, garlic, ginger, cumin, turmeric, and cloves and let sit at room temp for 1 hour

2. 2

   Set oven for 350

3. 3

   Melt butter, add onions, saffron, and cinnamon and cook stirring 8 minutes.

4. 4

   Add meat and cook for 10 min or until lamb is lightly browned

5. 5

   Return meat to pan. Add 2 c water or enough to barely cover the meat. Bring to boil and cover the pan and transfer to oven .. Cook for 1.5 hours or until lamb is tender

6. 6

   Set casserole on med low burner and stir in apricots. Place squash on top cover casserole and cook another 15 minutes

* Per serving · 4 servings · Values may vary.

No additional tips available.