Moroccan Lamb Leg Tagine

Ingredients:

• Olive oil
• 6 small legs of lamb, trimmed (2.2-2.7 kg total)
• 3 cups chopped onion (2 large onions)
• 3 cloves garlic, thinly sliced
• 1 tbsp. grated ginger
• 1.5 tsp chili powder
• 1.5 tsp ground turmeric
• 1.5 tsp ground cumin
• 0.5 tsp ground cardamom
• 1 (10 cm) cinnamon stick
• 1 can (800 g) of canned tomatoes, diced
• 2 cups chicken broth
• 2 tbsp. l. brown sugar
• 4 lime slices (1 cm thick)
• 450 g potatoes, unpeeled, cut into 2.5 cm cubes.
• 450 g butternut squash, peeled and cut into 2.5 cm cubes.
• 220 g sweet potatoes, unpeeled, cut into 2.5 cm cubes.
• Couscous for serving

Preparation:

1. Preheat oven to 300°F (150°C). Heat 2 tablespoons of olive oil in a large saucepan (30-32 cm in diameter) or a Dutch oven. Pat the lamb dry with paper towels. Add the lamb legs to the pan in batches and fry over medium heat for 3 minutes on each side, until browned. Transfer to a plate and fry the remaining legs, adding a little more oil if necessary. Transfer all the legs to a plate.
2. Add the onion and cook over medium-low heat for 5 minutes, stirring occasionally, adding more oil if necessary. Add the garlic and ginger and cook for another 30 seconds. Add the chili powder, turmeric, cumin, cardamom, and cinnamon and cook for 1 minute. Stir in the tomatoes and their liquid, chicken broth, brown sugar, lime, 1 tablespoon salt, and 1 teaspoon pepper. Add the potatoes, pumpkin, and sweet potato and bring to a simmer. Pour some of the sauce and vegetables over the drumsticks. (They will not be completely submerged in the sauce.) Cover the pot and simmer in the oven for 3 hours, until the meat is very tender. Serve hot with couscous.
   
   

   Note

   
   Ask your butcher for small legs of lamb, cut from the front legs rather than the large hind legs. This dish can be prepared in advance: assemble the dish and simmer in the oven, then refrigerate overnight. Reheat on the stovetop before serving.