Lamb and Winter Squash Tagine with Apricots by Foraged Dish

lamb shoulder, coconut oil, onion, garlic, ginger, winter squash, ras el hanout spice blend, black pepper, salt, beef stock, dried apricots, tomatoes, cauliflower

Category: Various Lamb

– 1 pound cubed lamb shoulder
– 1 tablespoon coconut oil
– 1 onion
– 3 cloves garlic
– 1 inches fresh ginger
– 1/2 pound or medium-sized winter squash
– 1 tablespoon ras el hanout
– 1/2 teaspoon black pepper
– 1/4 teaspoon salt
– 2-3 cups beef stock
– 3/4 cup dried apricots
– 1 14-ounce can diced tomatoes
– Optional: 1 14-ounce can chickpeas
– For serving: A few leaves of cilantro
– For serving: Cooked cauliflower rice, rice, quinoa or couscous