Lamb and Squash Tagine

Direction :

Preheat oven; brown lamb:
Preheat oven to 350°F. In a large bowl, toss lamb with flour; season with salt and pepper. In a 2-quart enameled cast-iron tagine or a Dutch oven (at least 5 quarts), heat oil over medium-high. Cook lamb until browned on all sides, about 8 minutes; transfer to a plate.
Add onion, garlic, and tomato paste:
Reduce heat to medium; add onion, garlic, and tomato paste to pot; season with salt and pepper. Cook, stirring frequently, until onion has softened, 6 minutes.
Add cinnamon sticks, water, and lamb:
Add cinnamon sticks, 4 cups water, and reserved lamb (with any juices that have accumulated); bring to a boil.
Cover and cook in oven:
Cover pot and transfer to oven; cook until lamb is just tender, about 1 hour.
Add squash and cook:
Add squash, return to oven, and cook until squash is tender, about 30 minutes more
Remove cinnamon, add prunes, and serve:
Remove cinnamon sticks, stir in prunes, and season with salt and pepper. Serve with cilantro and couscous..