Moroccan Lamb Tagine
- 1 Tablespoon olive oil or coconut oil
- 8 small frenched lamb shanks or 3-4 lb leg of lamb either whole or cubed (ask butcher to cube it for you)
- 1 Spanish onion, chopped- yellow onion is fine
- 2 cloves garlic, sliced-yell
- 1 Tablespoon ginger, peeled and grated or minced
- 1-2 teaspoons tumeric powder or peeled and minced root
- 1 teaspoon ground cumin
- 1 cinnamon stick about 3 inches long
- 4 teaspoons fish sauce (optional)
- 4 Kaffir lime leaves
- 2 cups chicken stock or filtered water
- 1 sweet potato, unpeeled and chopped
- 1 small butternut squash unpeeled, seeded and cubed
Variation: These are not part of gut repair
- 1 teaspoon chilli or cayenne powder
- 1 teaspoon cardamom pods- or about 4-6 pods
- 4 large ripe tomatoes, roughly chopped
1. Preheat oven to 315 degrees F or 160 C
2. Heat oil in frying pan on high heat. Add the lamb and cook for two minutes, browning each side. Remove and place in baking dish
3. Reduce heat in frying pan and add onions and cook for five minutes Add garlic, ginger and cook one minute, then add optional chilli, optional cardamon, tumeric, cumin, and cinnamon and cook two minutes.
4. Add fish sauce, Kaffir lime leaves, optional tomatoes and stock or water and bring to a boil. Remove from heat.
5. Add sweet potatoes and butternut squash to baking dish with lamb. Pour sauce on top, cover and bake for 2 hours or until lamb is tender or falling away from the bone, if you used shanks.
There are many steps above so I experimented with a crock pot and found you can gently toss it all into a crock pot and it turns out delicious!
Serve with cauliflower rice or on a bed of fresh, organic baby spinach!