The CSA has indeed challenged us to source even more creative zucchini recipes. This is somewhat exotic – anything with saffron is, right? – yet a very simple tagine, albeit made in a Dutch oven. We had leftover rosemary lamb shanks and appreciated this as a tasty way to reincarnate them – and – of course, with zucchini. It’s super easy and leftovers are even better.
Lamb Zucchini Tagine
1 T olive oil
1 1/2 lbs. lamb, cut into 3" pieces – I used leftover lamb shanks, trimmed into bite-sized pieces
1 large onion, chopped or thinly sliced
1 or 2 tomatoes, diced
3 cloves garlic, finely chopped or pressed
2 t ginger
1 1/2 t salt
1 t turmeric
1/2 t freshly ground pepper or more to taste
1/4 t ground cinnamon
2 T chopped fresh parsley
2 T chopped fresh cilantro
2 C chicken broth
1/4 t saffron threads, crumbled
2 medium zucchini, cut into 1/2" thick slices
Heat olive oil in a Dutch oven. Add the lamb, onions, tomatoes, garlic, parsley, cilantro, and spices (except for the saffron). Stir to mix well. Cook over medium to medium-high heat, uncovered, for about 10 minutes, stirring several times.
Add chicken broth and saffron and cover. Bring to a boil over high heat.
Reduce the heat to medium-low and simmer, covered, for about an hour or until the meat is tender. Add water if necessary to prevent scorching. When the meat is cooked, add the zucchini and simmer, partially covered, for about 10 minutes, or until the zucchini is cooked. If necessary, reduce the sauce until thick.
Serve over brown rice.
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