To add a warming dish to your fall or winter menu, go beyond the standard stew by incorporating flavors from Moroccan spices. Grab your dutch oven and add this Moroccan tagine with lamb and butternut squash to your list of favorite dutch oven recipes. This recipe combines exotic spices from Moroccan cuisine and seasonal squash into a stew to keep your guests cozy. With such a medley of comforting flavors, your guests are sure to come back for seconds!
Moroccan Lamb Tagine with Butternut Squash Recipe
Recipe by:
Chef Greg
WebstaurantStore Corporate Chef
Serves: 4
Total Time:
Ingredients
- 2 Tbsp. vegetable oil
- 1 large onion, diced
- 1 Tbsp. garlic, minced
- 1 Tbsp. fresh thyme
- 1 Tbsp. ras-el-hanout spice blend
- 3 lbs. leg of lamb, diced
- 1 cup butternut squash, diced
- 1 cup dried apricots, diced
- 2 cups diced tomatoes with juice
- 2 cups beef stock
- 1/2 cup cilantro, chopped
- Zest from 1 lemon
- Salt and pepper to taste
Directions
- Preheat your oven to 400 degrees Fahrenheit. In your dutch oven over medium heat, warm the vegetable oil and cook the onion for 5 minutes.
- Stir in the garlic, thyme, and ras-el-hanout. Cook for another minute, stirring occasionally.
- Add the lamb, squash, apricots, tomatoes, a pinch each of salt and pepper, and cook for 5 minutes.
- Then, add the beef stock and bring the mixture to a boil.
- Cover the dutch oven and transfer it to the oven. Let it cook for 45 minutes.
- Stir the mixture, and let it cook for another 45 minutes.
- After the second 45 minutes, remove your dish from the oven and season it with salt, pepper, lemon zest, and cilantro.
- Serve with cous-cous.
Finished Product
With cooler weather and the holiday season coming, it's time to add some warm, spiced flavors to your menu with this Moroccan lamb dish. Any hearty meal made in your dutch oven is a great addition to your restaurant's offerings this fall and winter. You can find more recipes like this on the WebstaurantStore blog.
Related Resources
Filet Mignon and Root Vegetable Chips
Surprise your family or guests this Christmas with a gourmet dinner! Take your turn at preparing a delicious meal with this new filet mignon and root vegetable chips recipe. Everyone will love the crispiness of these root vegetable chips and enjoy dipping their steak into the creaminess of the marsala miso mustard sauce. Don't forget to serve Christmas themed drinks with this exquisite dinner option. Filet Mignon with Root Vegetable Chips and Marsala Miso Mustard Sauce Recipe by: Ronne Day WebstaurantStore Food Stylist Serves: 4 Total Time: 90 to 120 minutes Ingredients 2 large carrots, sliced thinly, about 1 cup 2 large parsnips, cut thinly, about 1 cup 2 small golden beets, sliced thinly, about 1 cup 2 small red or candy stripe beets, sliced thinly, about 1 cup 3 Tbsp. olive oil, additional oil may be needed for cooking the steaks 1 Tbsp. finely chopped rosemary, sprigs for garnish 1/2 tsp. freshly ground black pepper Kosher salt and freshly ground black pepper 4 cuts of filet mignon, about 2 1/2 - 3 inches thick 1/2 cup unsalted butter 1/3 cup finely chopped shallots 1/2 cup Marsala wine 2 cups miso broth, or chicken broth with 2 Tbsp. miso whisked into it 3 Tbsp. Dijon mustard 1/4 cup heavy cream 3 Tbsp. chopped tarragon Flaky sea salt 2 Tbsp. thinly sliced scallions Directions Food Preparation Tie the steaks in two places with kitchen twine to help it keep its shape and season generously with salt and pepper. Refrigerate uncovered for minimum 1 hour, maximum 8 hours. Vegetable Chips Position racks in the upper and lower third of the oven and heat your oven to 425 degrees Fahrenheit. Cover a baking sheet with parchment paper. Toss the parsnips in a bowl with 1/2 tsp. of olive oil and place in a row on the baking sheet Add the carrots to the bowl with another 1/2 tsp. of olive oil and toss. Place in a row on the baking sheet. Take all of the beets and toss in 1/2 tsp. of olive oil. Create a third row on the baking sheet and spread evenly. Sprinkle the chopped rosemary, 1/2 tsp. salt, and 1/4 tsp. pepper over the parsnips, carrots, and beets. Put the baking sheet on the top rack of the oven. Gently toss every 15 minutes until the vegetables are crisp and browned (about 30 minutes). Filet Mignon Heat a large cast iron skillet on medium high and add 1 1/2 tsp. oil. Sear the sides of the filets until browned (about 10 minutes for each steak), adding oil to the pan as needed. Place the steaks on a rimmed baking sheet and put in the oven for 15 to 25 minutes or until the filets have reached the desired temperature (125–130 degrees Fahrenheit for rare, 135–140 degrees Fahrenheit for medium rare). Remove the steaks from the oven, transfer to a cutting board, and tent with foil to let the meat rest. Marsala Miso Mustard Sauce In a saucepan, melt butter on medium high. Add the shallots and saute until lightly browned (5 to 6 minutes). Add the wine and continue to cook for about 5 minutes until completely absorbed. Add in the miso broth and mustard. Cook for about 25 to 30 minutes or until reduced to 1 cup (a measuring cup can be used). Slowly whisk in the cream and reduce heat to low to keep warm. Shortly before serving, return the vegetables to the oven to warm for about 2 minutes. Whisk 2 Tbsp. of tarragon into the mustard sauce. Plating Divide the vegetables and place them on one side of the four plates. Swirl the mustard sauce on the empty side of the plate and lightly drizzle on the vegetables. Remove the strings from the steaks, cut the filet into 1/2 inch thick slices, and fan the steak slices on the mustard sauce next to the vegetables. Finished Dish Garnish the steak with flaky sea salt, the remaining tarragon, and rosemary sprigs and serve! You can find more recipes like this on the WebstaurantStore blog.
Stock vs Broth
As key ingredients in many of the foundational French mother sauces, broth and stock are essential for a variety of dishes. At first glance, the two seem interchangeable, making you wonder, "Are broth and stock the same thing?" While they're similar, broth and stock have many key differences. Read on to compare broth vs stock and learn when to use each one. Shop All Broths and Stocks What Is the Difference between Stock and Broth? Stock is made by simmering bones in water and chefs use it to imbue recipes with a rounder and thicker mouthfeel. Chefs make broth by simmering meat and use it to provide flavor. The main factors that separate stock from broth are their ingredients, seasonings, and cook times. Although many chefs cook with broth and stock similarly, they produce slightly different results and perform best when used appropriately. Chicken Stock vs Broth The difference between chicken stock and chicken broth is that chefs make chicken stock with chicken bones and they make chicken broth with chicken meat. Are Stock and Broth the Same Thing? Stock and broth are not the same thing, but they can be used in most of the same dishes. However, stock and broth will produce different results. Stock will add thickness to your dish while broth will add more seasoning and liquid. You may water down and season stock to achieve a broth-like consistency. To thicken a broth, add flour or cornstarch to achieve a stock-like consistency. The thickened broth will still contain additional seasoning, so counterbalance it by reducing the seasoning in your recipe. What Is Stock? Stock is a liquid flavoring base that is commonly made from chicken or beef bones. However, chefs may use pork or fish bones to make stock as well. A prolonged simmering of the bones releases the collagen and marrow, creating a dense, slightly gelatinous texture that provides a fuller and richer mouthfeel. Stocks are left unseasoned, providing chefs with control over the flavors in their dishes. How to Make Stock Stock is made with a combination of animal bones, mirepoix (onions, carrots, and celery), and aromatics like peppercorns, bay leaves, and parsley stems. This combination of ingredients is simmered for 4 to 8 hours, depending on the desired consistency. The longer the cook time, the thicker the stock becomes. Tips for making stock with a richer flavor and color: Leave some meat on the bones Add red wine or tomato paste to the bones before simmering Roast the bones before simmering How to Use Stock Stock is best used as a neutral base for a recipe to enhance the natural flavors and juices of meats while thickening the consistency of the meal. Chefs often use it to replace cream or butter in a recipe. Stock is not meant for independent consumption. Here are some common dishes that use stock: Braised Meats Cooked Legumes Creamy Soups Gumbo Gravies Sauces Stews What Is Consomme? Consomme is a concentrated and clarified stock. Chefs clarify their consomme by simmering it with egg whites to remove fat and sediment. They then carefully filter the consomme to achieve total purification. What Is Broth? Broth is a culinary enhancer that provides flavor in a liquid form, made by simmering meat in water. It is well-seasoned and maintains a relatively thin and liquid consistency. It is significantly thinner and more flavorful than stock. Being a meat-based liquid, broth is typically made from beef, chicken, or fish. However, it is not uncommon to find vegetable broth. How to Make Broth To make broth, simmer meat, mirepoix, and aromatics in water for 45 minutes to 2 hours. To avoid overcooking and drying out the meat, remove any meat pieces from the water after an hour or less. You can either add the meat back in at the end of the broth’s cook time or use it in another recipe. When it's done simmering, strain the broth and season it generously. How to Use Broth Because of its thin consistency and flavor, you can use broth for many culinary applications. It can be sipped on its own and is often used as a remedy for illnesses such as the flu or the common cold. Chefs will also use broth in place of water to enhance the flavor of their dishes, such as using broth to boil pasta and steam vegetables. Here are the most popular ways to use broth: Mashed Potatoes Rice Risotto Stuffing Dumplings Casseroles Soups Stir Fry What Is Bouillon? Bouillion is the French word for broth, so you can use the terms broth and bouillon interchangeably. Bouillon is pronounced as bool-yaan. However, many associate bouillon with bouillon cubes. Bouillon cubes are made from dehydrated meat or vegetable broth. Manufacturers dehydrate broth and then shape the condensed broth into cubes or grind it into powder. All chefs have to do is add the bouillon cubes or powder to water to create a batch of broth. You can purchase cubed chicken, beef, or vegetable bouillon. What Is Bone Broth? Bone broth is a hearty and flavorful culinary liquid that is used to enhance a recipe's health benefits. These benefits include providing the body with vitamins and minerals, supporting joint health, improving digestive health, and reducing inflammation. Bone broth is not quite a stock or a broth; it is a combination of the two. How to Make Bone Broth Bone broth is made similarly to stock by roasting bones for bone broth and simmering them with some meat in water. The best bones for bone broth include a variety of beef bones and chicken bones. Unlike stock, the cook time of bone broth is approximately 24 hours or more. The purpose of the extended cook time is to extract nutritious compounds and minerals such as amino acids, calcium, electrolytes, and glucosamine along with collagen and marrow. You may also add salt, pepper, garlic powder, apple cider vinegar, and bay leaves to the simmering water to boost the flavor. How to Use Bone Broth You can either serve bone broth on its own or use it in recipes. To serve bone broth on its own, strain and season it after it's cooked and then serve it warm. Discover some popular dishes where you may use bone broth to enhance the recipe below: Soups Ramen Pho Rice Risotto Chili When in doubt about broth vs stock, choose a low-sodium option of either stock or broth so you have more control over the flavor of your dish and can adjust the recipe to your liking. If your recipe becomes too salty, use our guide to fixing over-salted foods to readjust it.
Chocolate Pear Cake
Loaded with winter fruit, sprinkled with spices, and drizzled with salted caramel, our chocolate pear cake is bursting with flavor. Poached pears and spicy Mexican chocolate add complexity; your taste buds will be treated to a forward-facing sweetness, savory undertones, and a surprising kick to finish. Guests will rave about your dessert from the moment you cut the cake until every last crumb disappears from their plates. What Is Mexican Chocolate? Mexican chocolate is a unique and flavorful type of chocolate known for its coarse texture and complex flavor profile. It is typically made by grinding roasted cacao beans with sugar and spices, such as cinnamon and sometimes nutmeg. This creates a grainy texture that adds a delightful crunch to every bite. Spicy Mexican chocolate, also known as chocolate Picante in Spanish, is a popular variation of Mexican chocolate that takes the flavor experience to a whole new level by adding chili powder or cayenne pepper. Chocolate picante offers a delightful balance between sweet and spicy, making it the forerunner of the swicy trend we see booming today. We use spicy Mexican chocolate in our recipe. What Are Poached Pears? A poached pear is a pear that has been gently cooked in a simmering liquid, infusing it with subtle flavors and enhancing its natural sweetness. Red or white wine adds a sophisticated depth to the fruit, while brandy and other digestifs introduce a rich and aromatic element. Chefs looking to add an extra touch of indulgence include hints of sugar and spices like different types of cinnamon. Poached pears can be enjoyed as standalone treats, served simply with a drizzle of poaching syrup. However, they also lend themselves to a wide range of sweet and savory recipes, like our white wine-poached pear chocolate cake. Chocolate Pear Cake Recipe This chocolate pear cake recipe combines luscious poached pears, spicy chocolate, and decadent salted caramel for a rich and complex dessert. While our recipe includes buttermilk and heavy whipping cream, you can check out our guide to dairy-free baking to find suitable substitutes and swap out the cow's butter for vegan butter to make this chocolate pear cake dairy free. For a vegan-friendly version, you can try substituting the eggs for aquafaba. Since this recipe combines three parts, we provide separate sets of ingredients and instructions for the Mexican chocolate cake, poached pears, and salted caramel. Then, we explain how to combine and plate these elements for serving. Yield: 8 to 10 servings Total Time: 2 to 3 hours Mexican Chocolate Cake Ingredients 1/2 cup butter plus additional butter for greasing pan 1/2 cup Dutch cocoa powder plus additional cocoa powder for dusting pan 1 1/4 cups cake flour 3/4 teaspoon baking powder 1/4 teaspoon baking soda 1 1/4 teaspoon Kosher salt 1 cup sugar 3/4 teaspoon vanilla extract 1/4 teaspoon freshly ground nutmeg 1 cup buttermilk 2 eggs 1/2 cup finely chopped Mexican chocolate with chiles, like Taza chocolate Mexican Chocolate Cake Directions Butter 9-inch springform pan and line bottom and sides with parchment paper. Butter and dust parchment with cocoa powder. Place rack in oven center and heat to 325 degrees Fahrenheit. Place large sheet pan lined with parchment on lower rack to catch drippings. Sift or whisk flour, cocoa powder, baking powder, baking soda, and 1/4 teaspoon salt in medium bowl. Using paddle attachment on stand mixer with medium bowl, combine 1 cup sugar, 1/2 cup butter, vanilla, and nutmeg. Beat on low to combine. Add oil and beat on medium-low speed until thoroughly combined (about 1 minute). Working alternately, add 1/3 flour mixture and 1/3 buttermilk until both are fully incorporated. Scrape sides and bottom as necessary. Add eggs one at a time until fully incorporated. Mix in chocolate pieces. Pour batter into springform pan and smooth top with small, offset spatula or spoon back. Bake cake for 30 minutes on center rack, then rotate and continue baking until toothpick comes out clean (about 50 minutes to one hour). Poached Pears Ingredients 4 cups water 2 cups white wine 1/2 cup sugar 3 Tablespoons lemon juice 3/4 to 1 pound Seckel or small red Anjou pears, halved, cored, cut into quarters, then sliced into fans Poached Pears Directions While cake bakes, combine water, wine, lemon juice, and sugar in large skillet and bring to boil. Reduce heat to medium-low and add pears. Poach until just tender (about 20 to 35 minutes). Remove pears from poaching liquid and transfer it to sheet pan lined with parchment. Set aside. Caramel Sauce Ingredients 7 Tablespoons unsalted butter 1 3/4 cups packed dark brown sugar 3/4 cup whipping or heavy cream 1 teaspoon flaky sea salt for finishing (can substitute kosher salt) Caramel Sauce Directions In medium saucepan, combine unsalted butter, dark brown sugar, and cream. Bring to boil over medium-high heat and reduce to simmer. Cook sauce, stirring occasionally, until glossy and thick (about six to eight minutes). Allow to cool for at least one hour. Caramel thickens as it cools. Make it ahead and keep it at room temperature or refrigerate it for up to one week. Then, gently reheat before serving. Plating Directions When cake finishes baking, transfer to cooling rack and allow it to cool for 20 minutes. Remove side of springform pan and gently peel off parchment. Invert cake onto rack and remove pan bottom and parchment. Invert cake onto serving plate and arrange poached pears on top. Drizzle with caramel and sprinkle flaky sea salt on top. Serve with remaining caramel sauce on the side for guests to add as desired.
