Slow-Cooker Moroccan Lamb Tagine with Butternut Squash & Dried Figs

Ingredients

• 2.5 lbs grass-fed lamb shoulder, trimmed and cut into 1.5-inch cubes
• 3 cups cubed organic butternut squash
• 1 large yellow onion, diced
• 0.5 cup dried black mission figs or dates, halved
• 1.5 cups rich beef bone broth
• 1 tbsp cumin, 1 tbsp coriander, 1 tsp cinnamon, 1 tsp ginger, 1 tsp turmeric
• 0.33 cup toasted sliced almonds and fresh cilantro (for garnish)

Step-by-Step Instructions

1. Step 1: Season lamb cubes with sea salt and brown in a hot skillet with 1 tbsp ghee for 6 minutes; transfer to slow cooker.
2. Step 2: Add cubed butternut squash, diced onion, and halved dried figs to the slow cooker.
3. Step 3: Whisk bone broth with cumin, coriander, cinnamon, ginger, turmeric, and sea salt; pour over lamb and squash.
4. Step 4: Cover and cook on LOW for 6 to 7 hours until lamb is fork-tender and sauce is thick and fragrant.
5. Step 5: Ladle into shallow bowls, garnish with toasted sliced almonds and fresh cilantro, and enjoy over cauliflower rice.

Nutritional Breakdown (Per Serving)