Moroccan Lamb Tangine With Apricots And Butternut

• make bulgar while lamb cooks
• 3 lbs. lamb cut into 2 inch pieces and trimmed of fat
• 3 cloves garlic
• I pc ginger
• 2 tsp cumin
• 1 tsp cumin
• 1 tsp turmeric
• 1/4 ground cloves
• 3 TB unsalted butter
• 2 large onions liced
• pinch of saffron
• 1 cinnamon stick
• 2 c water
• 1 c dried apricots
• 2 large 1/2 of butternut squash thickly sliced
• cilantro

1. In bowl, toss lamb with salt pepper, garlic, ginger, cumin, turmeric, and cloves and let sit at room temp for 1 hour
2. Set oven for 350
3. Melt butter, add onions, saffron, and cinnamon and cook stirring 8 minutes.
4. Add meat and cook for 10 min or until lamb is lightly browned
5. Return meat to pan. Add 2 c water or enough to barely cover the meat. Bring to boil and cover the pan and transfer to oven .. Cook for 1.5 hours or until lamb is tender
6. Set casserole on med low burner and stir in apricots. Place squash on top cover casserole and cook another 15 minutes

make bulgar while lamb cooks, lamb, garlic, i, cumin, cumin, turmeric, ground cloves, butter, onions, saffron, cinnamon, water, apricots, butternut, cilantro

Taken from www.epicurious.com/recipes/member/views/moroccan-lamb-tangine-with-apricots-and-butternut-53004431 (may not work)