How To Make Marrakech Lamb with Tahini Squash Gratin
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Serves:
Ingredients
- 1 lb lamb shoulder, cut into chunks
- 2 tbsp olive oil
- 1 onion, diced
- 3 cloves of garlic, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground paprika
- 1/2 tsp ground cinnamon
- 1/4 tsp cayenne pepper
- Salt and pepper, to taste
- 1 cup chicken broth
- 2 large zucchinis, sliced
- 1 butternut squash, peeled and sliced
- 1/2 cup tahini
- 1/4 cup grated Parmesan cheese
- Fresh parsley, for garnish
Instructions
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Preheat the oven to 350°F (175°C).
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In a large skillet, heat the olive oil over medium heat. Add the lamb chunks and cook until browned on all sides. Remove the lamb from the skillet and set aside.
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In the same skillet, add the onion and garlic. Cook until softened and fragrant.
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Add the cumin, coriander, paprika, cinnamon, cayenne pepper, salt, and pepper to the skillet. Stir to coat the onion and garlic with the spices.
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Pour in the chicken broth and bring to a simmer. Return the lamb to the skillet and cook for 1 hour, covered, until the meat is tender.
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Meanwhile, steam the zucchini and butternut squash until fork-tender.
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In a separate bowl, mix the tahini and grated Parmesan cheese until well combined.
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Arrange the steamed zucchini and butternut squash in a baking dish. Pour the tahini mixture over the top and spread evenly.
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Transfer the lamb from the skillet to the baking dish, arranging it over the tahini squash mixture.
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Bake in the preheated oven for 30 minutes, until the lamb is golden and crispy.
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Serve the Marrakech lamb with tahini squash gratin hot, garnished with fresh parsley.
Nutrition
- Calories : 450kcal
- Total Fat : 26g
- Saturated Fat : 6g
- Cholesterol : 90mg
- Sodium : 450mg
- Total Carbohydrates : 30g
- Dietary Fiber : 8g
- Sugar : 9g
- Protein : 30g
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