Lunch · Middle Eastern · 20 min
Lamb Shoulder Tagine with Kabocha Squash and Warm Cumin Aromatics
- Calories
- 1077
- Protein
- 50g
- Carbs
- 72g
- Fat
- 66g
Ingredients
- 61.2 g long-grain brown rice
- 220.3 g lamb shoulder
- 204 g kabocha squash
- 36.7 g sweet onion
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp sherry vinegar
- 0.5 tsp salt
- 61.2 g labneh
- 0.5 tsp Aleppo pepper
Method
- 01Rinse 61.2 g of long-grain brown rice and bring to a simmer in 1.5 cups of water with a pinch of salt; cover and cook until tender, about 40 minutes.
- 02While the rice cooks, season 220.3 g of cubed lamb shoulder with 1 tsp ground cumin, half of the Aleppo pepper (0.6 g), and salt.
- 03Heat 1 tbsp olive oil in a heavy-bottomed pot or tagine over medium-high heat. Sear the lamb until deeply browned on all sides, about 6–8 minutes, then transfer lamb to a plate.
- 04Add 36.7 g diced sweet onion to the pot, sautéing for 3–4 minutes until translucent and fragrant.
- 05Return the browned lamb to the pot, add enough water to barely cover the meat (about 1 cup), and bring to a simmer. Cover and braise on low heat for 40 minutes until the meat is starting to become tender. Ensure internal temperature reaches at least 145°F (63°C) followed by a 3-minute rest.
- 06Add 204.0 g cubed kabocha squash to the tagine, cover, and continue braising for an additional 20 minutes until squash is tender and lamb is fork-tender.
- 07Stir in 1 tsp sherry vinegar during the last minute of cooking to brighten the dish.
- 08Plate the tagine over the hot brown rice, top with 61.2 g of cool labneh, and dust with the remaining 0.6 g Aleppo pepper.
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