03 December 2016

The tajine of lamb and pumpkin recipe

Tajine of Lamb and Honey-Glazed Pumpkin

1½ lbs. lamb shoulder or leg meat, cut into cubes
1½ lbs. pumpkin, cut into cubes or thick slices
2 or 3 medium onions
1 or 2 cloves garlic
½ cup raisins
3 or 4 Tbsp. olive oil
1 Tbsp. ras el hanout spice mix (or more to taste)
2 or 3 Tbsp. butter
2 Tbsp. honey
1 small can chickpeas
salt and pepper to taste
fresh herbs (cilantro, parsley...)

Preheat the oven to 160ºC (325ºF). Cut the lamb into 1-inch cubes. Peel and slice the onions and garlic. Cut the pumpkin into thick slices and peel them. Optionally, cut the slices into 1-in cubes.

Put the lamb cubes into a bowl and season them with the ras el hanout spices and salt. In a frying pan, sauté the lamb cubes in olive oil until they are well browned. Take them out of the pan and set them aside. Sauté the onion, garlic, and raisins in the same pan, adding more olive oil as needed.

Combine the browned lamb cubes and sautéed onion mixture together in an oven-proof dish with a lid. Pour in enough water to barely cover the lamb and onions. Put the dish in the oven, covered, and let it cook for an hour. Add more water as needed during the cooking process.

In a clean frying pan, melt the butter. Brown the pumpkin cubes or slices on medium-high heat, turning them carefully to brown them on all sides, as possible. Spoon the honey over the pumpkin and give it a few minutes on the heat to thicken and caramelize.

Put the glazed pumpkin on top of the lamb mixture in the baking dish and put the cover back on. Add the chickpeas. Let everything cook for another 15 or 20 minutes on low heat.

Serve with chopped fresh herbs and either rice, millet, or couscous grain.


  1. I have a flame diffuser for using my tajine on the gas stove.


  2. I guess the All-Clad pan is too big to fit in your oven?

    1. No, it fits fine but I wanted to use the tajine dish.


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