Marthas Lamb and Squash Tagine
Ingredients
- 1 pound boneless lamb shoulder, trimmed of excess fat and cut into 1-inch cubes
- 2 tablespoons all-purpose flour
- Coarse salt and ground pepper
- 2 tablespoons olive oil
- 1 medium onion, coarsely chopped
- 2 cloves garlic, chopped
- 2 tablespoons tomato paste
- 2 cinnamon sticks
- 2 pounds butternut squash, peeled, seeded, and cut into 1-inch chunks
- ½ cup pitted prunes
- ½ cup fresh cilantro leaves, for serving
- 1 cup whole-wheat couscous, cooked, for serving (about 2 ½ cups)
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