Moroccan Lamb Tagine | Rouxbe Online Culinary School

Ingredients

• 3 medium onions
• 1/2 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp fennel seeds
• 1 tsp ground cumin
• 1 tbsp ras el hanout (Moroccan spice blend)
• 3 lb diced lamb shoulder
• 4 tbsp olive oil
• 3 cups chicken stock
• 4 pieces dried or fresh orange peel
• 1 small cinnamon stick
• 1 tsp dried chili powder
• 1 tsp ground turmeric powder
• 1/2 tsp ground cardamom seeds
• 1/4 tsp dried ground ginger
• 1/4 tsp freshly ground black pepper
• 1/2 to 1 tsp sea salt
• 4 large garlic cloves, crushed
• 2 tbsp olive oil
• 1 butternut squash
• 1 cup prunes
• 2 carrots
• 1 large onion