Lamb & Butternut Squash Tagine; time for cookies

Yes, more of our never-ending lamb recipes.

You understand, of course, that the actual type of meat is not nearly as important as the flavors or even the vegetables.

This dish would be equally good with chicken thighs or pork chops or meatballs.

We’re getting down to the end, however. We have 1 leg and 1 shoulder left and mon mari has requested that I wait until next year to tackle those.

Tonight we’re having pizza – with salami.

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Lamb & Butternut Squash Tagine

This is an easy stew with lamb, potatoes and winter squash.
A tagine is both a cooking vessel (wide shallow base with a conical top) and a type of stew. A large skillet or Dutch oven with a lid works fine.

  • Author: Katie
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 2 servings 1x
  • Category: lamb


  • 12oz (360gr) boneless lamb, trimmed, cut into 1 1/2″ (2cm) pieces
  • 1 tsp paprika
  • 2 tbs flour
  • 1 tbs olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 tbs minced fresh ginger
  • 1 cup (8oz, 240ml) cup chicken broth
  • 1 cup (8oz, 250gr) tomato, peeled, chopped
  • 1/2 red pepper, sliced
  • 12oz (360gr) potatoes, cut into wedges (about 2 medium)
  • 10oz (300gr) butternut squash, cut into medium pieces (same size as potatoes)
  • 3 tbs chopped fresh parsley


  • Mix flour and paprika.
  • Add lamb, coating on all sides.
  • Heat oil in a tagine, heavy pot or Dutch oven with tight-fitting lid.
  • Add lamb and brown on all sides. Remove to a plate.
  • Add the onion, garlic, paprika, and sauté until tender and starting to brown, about 5 minutes.
  • Add any remaining flour and sauté briefly. 
  • Add chicken broth and stir well to get all the browned bits.
  • Return the lamb to the pot, add tomatoes.
  • Cover, turn heat to low and braise for 20 minutes.
  • Turn the heat to medium-high and add potatoes, pepper, and squash.
  • When it starts to simmer, cover, reduce heat and simmer 20 minutes longer.
  • Stir in parsley and serve.


Substitute 1 tbs dried parsley for the fresh. You could use chicken thighs or pork chops in place of the lamb.

Keywords: lamb tagine, lamb stew

Lamb and Butternut Squash Tagine

I’ve been baking Christmas cookies today.

Mon mari has been eating Christmas cookies.

It’s his favorite day…..

As soon as they are cool enough to handle I put them in bags and into the freezer. I haven’t had to resort to locks on the freezers yet, but I do have to be rather quick about getting them packaged and out of sight.

Ah well…. ‘Tis the season and all that. Plus I only do it once a year.

Back to work for me….

13 thoughts on “Lamb & Butternut Squash Tagine; time for cookies”

  1. I would probably sub parsnips for the squash because…squash…but this looks good and I’ll have to try it. With pork since hubs won’t eat lamb which I know I’ve said several times now, sorry. Blame it on my age.

    I’m baking Christmas cookies as well and facing the same onslaught. 🙂

  2. We’re round and round about whether tangines — sold in or shipped to the States — can be cooked with or whether they’re for presenting food cooked in other devices. I dunno. But Christmas cookies sounds good while we sort the tagine thing out.

    • Dan, if the tagine is glazed and decorated, apparently it’s only for serving. But, I gather there are some glazed tagines that are for cooking as well. A couple of years ago, we got an unglazed tagine from a Moroccan immigrant couple’s shop not far from us. We got one with a 10″ diameter bottom saucer and domed lid. The man asked if we knew what to do to take care of it. My husband said, “yes, soak it for an hour” and the man laughed, looked at me with twinkle in his eye, and said, “He likes fast food!” Then he explained about how to season the tagine and the warranty, adding he would be able to tell if we cheated on the time of the pre-soaking – it would crack in the middle. We followed his instructions to the letter and have LOVED using our unglazed clay tagine. It. Is. The. Best.

      The company sells glazed and unglazed tagines for cooking, as well as glazed serving tagines. (They also sell tea glasses, wrought metal lanterns, and the most beautiful inlaid tables. Their website name is “Haven Furnishings”)

  3. I can’t even remember when I last had pizza with salami…sounds like heaven. I am really trying to loose some lockdown weight so no pizza for me or pasta or bread or Xmas cookies.

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