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Moroccan Lamb ‘Bolognese’ with Butternut Squash and Chickpeas

The decision not to raise lamb this season was a long and difficult one to make, made all the harder by how much we at Walpole Valley Farms love to eat those woolly fellas. Those of you who shop regularly in our farm store may have noticed that we have run out of lamb. Watching that last package of ground lamb cross the checkout counter was hard -- or, at least, it would have been hard were it not for the knowledge that I, like a dragon of a more carnal than numismatic bent, had been jealously guarding one solitary pound of the stuff in my lair-- I mean, my kitchen. Watch out for those runaway similes, kids.I’d been saving this precious little meat brick for just the right recipe and occasion. A welcome home dinner for my friend Mark provided the excuse; all I needed now was an idea for a dish. A trip down memory lane to the early days of my college cooking proved to be just the inspiration I needed. It was right around my junior year that I was first introduced to tagines, the slow-cooked, heavily spiced stews hailing from North Africa -- Morocco, in particular. The generous seasoning used in the preparation of a tagine is enough to compensate for the taste of lower quality meats, which was a boon when I was living in an area where the only way to obtain quality lamb was under contract for my firstborn with Whole Foods. Preparing the same dish with meat from the lambs that I lovingly shepherded during my apprenticeship last summer, however, brought this dish to a loftier plane of gustatory delight.


There are many great recipes for lamb tagines floating around on the internet. I’ve probably even followed a few of them in the past. However, on this occasion, I wanted to “wow” my dinner guest by doing something a little different. I ended up settling on a fusion dish that brought together the traditional ingredients of a Moroccan tagine with some Italian-influenced ingredients, such as bell peppers and rosemary.The key to success with this dish is getting the seasoning right. You’re going to want to prepare a Ras el Hanout spice mix. Ras el Hanout is Arabic for “head of the shop,” and generally describes a spice shop’s private label blend that incorporates many of its top shelf ingredients.. Accordingly, there is considerable variation in the ingredients and relative amounts from one Ras el Hanout to another. I personally find the Epicurious recipe to be a good starting point, though I usually make some to-taste adjustments, including an increase in the amount of cumin and cinnamon.


What you'll need:

Ras el Hanout

1.5 teaspoon ground cumin

1 teaspoon ground ginger

1 teaspoon ground cinnamon

1 teaspoon applewood smoked sea salt

¾ teaspoon freshly ground black pepper

½ teaspoon cayenne

½ teaspoon ground allspice

¼ teaspoon ground cloves

Mix all ingredients in a small bowl using a whisk.

Everything else:

1 cup dried chickpeas, rinsed and soaked overnight

½ butternut squash, peeled, seeded, and cubed

1 pound of ground lamb

2-4 medium carrots

1 stalk celery

2 bell peppers (one yellow, one green)

2 cloves of garlic

1 small bunch of rosemary

Lard

Butter

Ground cumin

Ground cayenne

Himalayan pink salt

Freshly ground black pepper, optional