Moroccan Bottle Gourd Tagine with Lamb

Method14 steps

1. 1

   Step 1: Use the conventional heavy-bottomed-pot route with lamb. Prepare the gourds and grate or chop the tomatoes, onion, garlic and herbs before heating the pot.

2. 2

   Step 2: Remove the bottle gourds (4½ lb)’ necks. Peel the remaining gourds, halve them lengthwise and scoop out and discard the spongy seed-filled interiors. Slice or cut the cleaned flesh as desired, cover and set it aside.

   Uses 4½ lb bottle gourds, weighed before peeling and removing the seeds

3. 3

   Step 3: Use a heavy-bottomed pot with room for the lamb, prepared gourds and braising liquid. Keep the covered gourd pieces from step 2 ready for later addition.

4. 4

   Step 4: In the pot, combine the lamb (1 lb), grated tomatoes, chopped onion (1 medium), 4–6 chopped garlic cloves, the finely chopped mixed handful of parsley and cilantro, 1 tbsp ground ginger, 2 tsp salt, 1 tsp black pepper, 1 tsp turmeric, optional pinch of crumbled saffron and all the ⅓ cup olive oil.

   Uses 1 lb lamb for stewing, with some pieces on the bone · 3 fresh ripe tomatoes, grated · 1 medium-to-large onion, chopped · 4–6 garlic cloves, chopped · 1 large handful mixed fresh parsley and cilantro, finely chopped · 1 tbsp ground ginger · 2 tsp salt · 1 tsp ground black pepper

5. 5

   Step 5: Cook the lamb mixture from step 4 uncovered over medium heat for about 10 minutes, stirring occasionally and turning the meat to brown it.

   Brown lamb mixture · 10 minUses Lamb, vegetables, herbs, spices and oil in the pot

6. 6

   Step 6: Add about 3 cups water to the browned mixture from step 5. Cover and bring the braising liquid to a simmer.

   Uses Browned lamb mixture · About 3 cups water for the initial braise

7. 7

   Step 7: Keep the covered pot from step 6 at a gentle simmer for 1–1½ hours. Check from 1 hour and continue until the lamb is nearly tender. Check the liquid level during cooking and add a little extra water if needed to prevent the pot from drying out.

   Check lamb tenderness · 60 minUses Lamb and initial braising liquid · Extra water, only as needed to maintain the braise and barely reach the gourds

8. 8

   Step 8: Add all the cleaned bottle-gourd pieces from step 2 to the nearly tender lamb pot from step 7. If necessary, add more water until the liquid barely reaches the top of the gourds, then cover and bring back to a simmer.

   Uses Cleaned cut bottle gourds · Nearly tender lamb and braising sauce · Extra water, only as needed to maintain the braise and barely reach the gourds

9. 9

   Step 9: Simmer the covered lamb-and-gourd pot from step 8 for about 30 minutes, then check the gourds for tenderness.

   Check bottle-gourd tenderness · 30 minUses Lamb, bottle gourds and braising liquid

10. 10

    Step 10: Check the pot from step 9. Continue gentle cooking if needed until the bottle gourds are tender and flavorful and the lamb is fully tender. Check that liquid remains while cooking and top up with a little water only if needed.

    Uses Simmered lamb and bottle gourds · Extra water, only as needed to maintain the braise and barely reach the gourds

11. 11

    Step 11: Once the lamb and gourds in step 10 are tender, uncover and reduce the cooking liquid to a thick, ample sauce. Watch and stir as needed so the sauce does not catch.

    Uses Tender lamb and gourds with braising liquid

12. 12

    Step 12: Taste the reduced stew from step 11. Add a little optional extra salt only if needed.

    Uses Reduced lamb and bottle-gourd stew · Extra salt, optional and only if needed after tasting the reduced sauce

13. 13

    Step 13: Transfer the finished stew from step 12, including its sauce, to a serving platter or a clean serving tagine.

    Uses Finished seasoned bottle-gourd tagine

14. 14

    Step 14: Serve the plated bottle-gourd tagine from step 13 warm as four portions, sharing the lamb, vegetables and sauce.

    Uses Plated lamb and bottle-gourd tagine