Recipe Name: Lamb Tagine with Pumpkin, Golden Raisins, and Chickpeas
Recipe Chef: Heidi Insalata Krahling
Type of Cuisine: Mediterranean
Food Category: Main Course
Serves: 10-12
Recipe Description: We use non-classic cooking methods for most of our stews. Traditional French cooking teaches that a classic braise begins by searing the meat, deglazing with wine or stock, scraping up the fond, and then covering with liquid. Contrast this to the Moroccan cooking technique of slowly cooking meat in stock or water with aromatics and spices. I use butternut squash in this recipe, but you can use any type of winter squash. You can make the tagine hours ahead; let the tagine cool to room temperature, so that the flavorful liquid can soak into the meat. The result is a velvety succulent stew. Serve with spiced couscous.