Lamb And Mint Tagine

• 1 2/3 lb diced lamb
• 1/4 cup all-purpose flour, seasoned
• 2 tbsp olive oil
• 1 tbsp Moroccan seasoning
• 1 1/2 lb winter squash, peeled, cubed
• 1 (13.5 oz) can chickpeas, drained, rinsed
• 1 cup chicken stock
• 1 None lemon, zested and juiced
• 2 tbsp torn fresh mint leaves
• None None toasted Turkish bread, to serve

1. Preheat oven to 350u0b0F. Toss lamb in flour, shaking off excess.
2. Heat olive oil in a heavy-bottomed Dutch oven over high heat. Working in batches, cook lamb for 3-5 mins, until browned. Return all of lamb to pan along with Moroccan seasoning, squash, chickpeas, chicken stock, lemon zest and lemon juice. Bring to a boil, cover and transfer to oven to braise for 1 hour, stirring occasionally, until lamb is very tender.
3. Sprinkle with mint and serve with toasted Turkish bread.

lamb, allpurpose flour, olive oil, seasoning, winter, chickpeas, chicken stock, lemon, mint leaves, turkish bread

Taken from recipes-plus.com/api/v2.0/recipes/37650 (may not work)