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Lamb Tagine With Butternut Squash, Dried Apricots, And Almonds

Nutrition per serving    (USDA % daily values)
CAL
1750
FAT
370%
CHOL
146%
SOD
74%

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Ingredients for 4 servings

4 tablespoons vegetable oil

1 small yellow onion , minced

3 lbs boneless lamb shoulder , trimmed of excess fat and cut into 1 1/4-inch pieces

1/2 teaspoon ground cinnamon

1 medium sweet onion , peeled, cut in half, and sliced 3/8 inch thick (Vidalia onion)

6 tablespoons unsalted butter

5 cups water

16 dried apricots, soaked in warm water until soft, and cut in half

1/2 teaspoon ground turmeric

1/2 cup blanched roasted almonds

1/2 teaspoon fresh ground black pepper

1 1/2 teaspoons grated gingerroot

1 (2 lb) butternut squash

5 sprigs coriander (plus extra leaves for garnish)

1/8 teaspoon cayenne

1/4 teaspoon saffron thread , crushed in you fingers

1 1/2 teaspoons kosher salt

3 tablespoons honey

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