Lamb Tagine in a Roasted Whole Pumpkin

William Morrow, 2008

This wonderfully spiced Moroccan lamb tagine bases on its own. However for a show-stopping presentation, serve it in an entire roasted pumpkin. Look for a cooking pumpkin, which is smaller and has a thicker shell and more delicious flesh than the jack-o’- lantern variety. Once you find out how to roast an entire pumpkin, use it as an edible bowl for other stews– chili. (You can rather roast the pumpkin or any winter squash and serve it sliced into wedges with the lamb tagine ladled on top.) As for the tagine, make sure not to overcook it. The lean leg of lamb will not need to be stewed as long as tougher cuts of lamb.– Rick Rodgers

LC Har-Who-Sa? Note

It’s a common dressing in Middle Eastern and North African cooking and is offered at some grocery stores as well as lots of speciality food stores.

Lamb Tagine in a Roasted Pumpkin

Quick Glance
( 1 )
45 M
1 H, 15 M
Serves 6 to 8

Ingredients

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For the roasted pumpkin
Olive oil, for the baking sheet.
One 4-pound cooking pumpkin, such as sugar pumpkin or cheese pumpkin.
1/2 teaspoon salt.
1/4 teaspoon freshly ground black pepper.
For the lamb tagine
4 tablespoons olive oil.
1 1/2 pounds boneless leg of lamb, well cut and cut into 1-inch chunks.
1/2 teaspoon salt, plus more to taste.
1/2 teaspoon newly ground black pepper, plus more to taste.
2 cups homemade chicken stock or low-sodium canned chicken broth.
1 teaspoon harissa, or more to taste (or substitute hot pepper sauce or Chinese chili paste with garlic).
1 large onion, sliced.
2 carrots, cut into 1/4-inch-thick rounds.
2 garlic cloves, carefully chopped.
1 teaspoon ground ginger.
1/2 teaspoon ground cinnamon.
1/4 teaspoon hot red pepper flakes.
One 28- ounce can diced tomatoes, drained pipes.
One 15- to 19- ounce can garbanzo beans (chickpeas), drained and washed.
Prepared couscous, for serving.

Directions

Position a rack in the lower third of the oven and pre-heat the oven to 400 ° F(200 ° C ). Lightly oil a rimmed baking sheet.

Using a strong paring knife, cut into the pumpkin top around the stem to develop a cover about 6 inches in size. Season the within of the pumpkin shell and lid with the salt and pepper. Return the lid to the pumpkin and location the pumpkin on the baking sheet.

Heat 2 tablespoons oil in a big Dutch oven over medium-high heat. Season the lamb with 1/2 teaspoon salt and 1/2 teaspoon pepper. Operating in batches, contribute to the pot and cook, stirring periodically, up until lightly browned, about 4 minutes. (The lamb needs to be rare at this moment.) Using a slotted spoon, move the lamb to a plate.

Add the stock to the pot and bring to a boil, stirring to release the browned bits in the bottom of the pot. Transfer 1/2 cup stock to a little bowl and stir in the harissa to make a really hot seasoning sauce for the completed tagine.

Include the staying 2 tablespoons oil to the pot and heat over medium heat. Return the lamb and any collected juices to the pot, and stir in the garbanzo beans.

To serve the lamb tagine, thoroughly transfer the roasted pumpkin to a platter. Present the pumpkin at the table. When the tagine is served and the pumpkin is empty, cut the pumpkin into wedges and put them along with the tagine.

If you make this recipe, snap a photo and hashtag it #LeitesCulinaria