Lamb, Butternut Squash, and Quince Tagine
Recipe by Amelia Saltsman
Ingredients:
2 lb lamb stewing meat
1.5 lb quince
1 yellow onion, diced into 1” pieces
2 cloves garlic, minced + 1 for gremolata
1 bunch parsley, minced
1 butternut squash, halved, seeded, peeled, and cut into 2” cubes
1 pomegranate, seeds only 1 ea lemon 1 ½ c (10oz) couscous
1 tsp ras el hanout
1 cup stock (any type) or water + 1 ¾ c for couscous
2 bay leaves salt
2 Tbs olive oil
1 Tbs butter
NOTE: Ras el hanout is an earthy, complex, aromatic spice blend that's famously associated with Moroccan cuisine. No two versions of this spice blend are the same but most include cinnamon, cumin, coriander, allspice, black pepper, and ginger. – The easiest and quickest way to get the seeds out of a pomegranate, is to cut the pomegranate in half, hold a half in your hand cut side facing down and bash the flesh with a large spoon. You will get every one out in no time.
Instructions:
Scrub the quinces to remove the fuzz. Using a cleaver or chef’s knife, quarter the quinces through the stem end. Resting a quarter on one of its flat surfaces and anchoring it on its skin side with one hand, dig out the core, using a paring or oyster knife. The cut surfaces will start to turn brown, but don’t worry. If you’ve been able to remove all the fuzz, leave the quince unpeeled, or peel them if you prefer. Cut the quarters into 2″ thick chunks.
Stir together the ras el hanout and 1 tsp salt and dredge the lamb pieces in the spice mixture. Heat a wide pot large enough to accommodate all the ingredients over medium high heat and add one tablespoon of the olive oil. Add half the meat and cook, turning once, until fragrant and well-browned, about 3 minutes per side. Lower heat as needed to keep the spices from blackening. Transfer the meat to a plate. Repeat with remaining meat and oil.
Lower heat to medium low and add the onion and a little salt. Cook onion until softened and translucent, 5-7 minutes, scraping the pot to incorporate any brown bits. Stir in the garlic and cilantro and cook 1 minute more.
Return the meat and any juices to the pot along with the quinces. Stir, cover, and reduce the heat to low. Simmer 20 minutes and check the pot. Thick juices should be forming. Add the squash, water, bay leaves, and a little more salt to the pot and re-cover. Continue to simmer gently until the meat, quince, and squash are very tender, 40-60 minutes longer. (The dish can be prepared up to this point a day ahead, cooled, covered, and refrigerated. Lift off the layer of congealed fat before reheating.) This is a good time to prepare your gremolata and couscous.
To make the gremolata: Using a five hole zester, remove the zest from the lemon in long strands. Mince together the lemon zest, cilantro, and garlic.
To prepare the couscous: In a medium saucepan, bring the water (or broth), salt, butter, and oil to a boil. Stir in the couscous, cover tightly with a lid, and remove from heat. Let the couscous steam for 5 minutes. Use a fork to fluff the couscous and break up any clumps. Serve warm.
To serve: Reheat the stew if necessary. Add a healthy squeeze of lemon juice to the stew and serve over warm couscous. Top each serving with gremolata and pomegranate arils.