Moroccan Lamb Tagine with Butternut Squash, Pomegranate, and Pistachios

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A fragrant, slow-simmered North African braise that pairs fork-tender lamb with sweet butternut squash, briny olives, and jewel-like bursts of pomegranate. The sauce is rich with warm ras el hanout, saffron, and a hint of honey, finished with toasted pistachios for crunch.

Nutrition Facts

Per serving (estimated)

• 620 kcalCalories
• 32 gFat
• 9 gSaturated Fat
• 48 gCarbs
• 8 gFiber
• 24 gSugar
• 38 gProtein
• 680 mgSodium
• 1180 mgPotassium
• 150 mgCalcium
• 6 mgIron
• 38 mgVitamin C
• 850 mcgVitamin A

Ingredients

For the lamb and marinade

• 2 lbs bone-in lamb shoulder, trimmed and cut into 2-inch chunks
• 2 tsp ras el hanout
• 1 tsp ground cumin
• 1 tsp ground cinnamon
• 1 tsp sweet paprika
• 1/2 tsp ground ginger
• 1/2 tsp saffron threads bloomed in 2 tbsp warm water
• 3 tbsp olive oil
• 1 large yellow onion, thinly sliced
• 4 garlic cloves, minced
• 1 tsp kosher salt

For the braise

• 1 medium butternut squash (about 2 lbs), peeled and cut into 1.5-inch cubes
• 1 (14 oz) can crushed tomatoes
• 1 cup low-sodium chicken broth
• 2 tbsp honey
• 1 cinnamon stick
• 1 preserved lemon, pulp scraped out, rind rinsed and thinly sliced
• 1/2 cup pitted Castelvetrano or other mild green olives
• 1/2 cup dried apricots, halved
• 1/2 cup pomegranate seeds
• 1/3 cup shelled pistachios, toasted and roughly chopped
• 2 tbsp chopped fresh cilantro
• 2 tbsp chopped fresh mint

Directions

1. In a large bowl, toss the lamb with ras el hanout, cumin, cinnamon, paprika, ginger, bloomed saffron, olive oil, onion, garlic, and salt. Cover and marinate in the refrigerator for at least 1 hour or preferably overnight for deeper flavor.
2. Heat a Dutch oven or heavy tagine base over medium-high heat. Add the marinated lamb and any accumulated juices, then sear the pieces on all sides until deeply browned, 6-8 minutes total. Work in batches to avoid crowding.
3. Stir in the crushed tomatoes, chicken broth, honey, and cinnamon stick, scraping up any browned bits from the bottom of the pot. Bring to a gentle simmer, cover, and reduce the heat to low. Cook undisturbed for 60 minutes, stirring once or twice.
4. Add the butternut squash, preserved lemon rind, olives, and apricots. Re-cover and continue to simmer for 35-45 minutes, until the lamb is fork-tender and the squash is tender but still holding its shape.
5. Discard the cinnamon stick. If the sauce looks thin, simmer uncovered for 5-10 minutes to thicken. Taste and adjust seasoning with salt and pepper.
6. Spoon the tagine onto a wide platter or shallow bowls, then shower generously with pomegranate seeds, toasted pistachios, and the fresh cilantro and mint. Serve hot with warm flatbread or buttered couscous.

Cook’s Notes

• Marinate the lamb overnight for the most developed spice flavor; even 30 minutes helps if you're short on time.
• Bone-in lamb shoulder gives the silkiest results, but boneless works too, just check for tenderness at the 90-minute mark.
• This tagine tastes even better the next day, so consider making it a day ahead and gently reheating before serving.
• Toast the pistachios in a dry skillet over medium heat for 2-3 minutes until fragrant to bring out their natural oils.
• If preserved lemon isn't available, substitute 1 strip of lemon zest plus 1/2 tsp extra salt for a similar bright, salty note.

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