1 can chickpeas
3 tbsp olive oil
1 medium onion, chopped
2 tbsp tomato paste
4 cloves garlic, finely chopped
2 lbs lamb shoulder, in 3-4 inch pieces
1 ½ cups diced butternut squash
1.5 tsp salt
¼ teaspoon black pepper
1 tbsp dried mint
1 ½ cups chicken stock
1 tbsp chopped fresh mint
1 tbsp chopped fresh cilantro
2 tbsp sliced almonds (optional)
1. Set the oven at 325 degrees.
2. In a skillet over medium heat, heat the olive oil. Add the onion and cook, stirring often, for 5 minutes. Add the tomato paste and garlic. Cook, stirring, for 3 minutes more. Transfer the onion mixture to a tagine, casserole dish, or dutch oven. Nestle the lamb into the onions and place the butternut squash around the lamb. Drain the chickpeas and add to the lamb. Sprinkle with salt, pepper, and dried mint.
3. In a small bowl combine the chicken stock and the Moroccan Ras el Hanout and whisk to dissolve the spices and remove any lumps. Pour the chicken stock mixture over the lamb.
4. Bring the liquids to a boil. Cover and transfer to the oven. Cook for 2½ hours, or until the meat shreds apart easily. This dish is best when allowed to rest for a few hours for the flavors to have a longer time to mingle and settle into the food.
5. Before serving, sprinkle the tagine with the fresh mint, coriander, and almonds. Serve with steamed couscous.