lamb chops tanginoise

Using tagine bil kok & moroccan lamb tagine with raisins, almonds and honey as inspiration, with the addition of 1/2 cup of buttercup squash and 1 large carrot, I braised 6 Ontario lamb chops in a convection oven at 325 degrees for 1.5 hours. I don’t own a tagine, so I used a covered Corningware dish.

My ingredients:

Ontario lamb chops, 2 tsp ras el hanout, 3/4 tsp ginger, 2 pinches saffron-crumbled, 15 sprigs of cilantro tied together, 3/4 tsp black pepper, 2 cloves garlic-minced, 1.5 cinnamon sticks, 2 tbsp butter, 1  onion-chopped, thickly sliced carrot, 1/2 buttercup squash cut into 2 inch cubes, 3 cups of water and 1 cup of unsweetened prunes.

 Served with Israeli couscous.

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