Lamb tagine with prunes-martha stewart living

4 Servings

Ingredients

Quantity Ingredient
3 pounds Lamb shanks, sawed into 1 -inch pieces
3 mediums Onions, one peeled and grated, two peeled and thickly sliced
3 teaspoons Ras El Hanout, plus more to taste
Salt & freshly ground pepper
1 tablespoon Plus 1 t unsalted butter
Large pinch of saffron
3 cups Water
1 Cinnamon stick
1 teaspoon Olive oil
2 teaspoons Sugar
½ cup Canned crushed tomatoes
1 cup Canned chick-peas
3 cups Pumpkin or butternut squash chunks
¾ cup Pitted prunes, halved
Harissa Sauce (separate recipe follows)
Lavash or pita bread

Directions

1. Coat lamb with grated onion, ras el hanout, and salt and pepper.

Marinate in refrigerator for 30 minutes or up to 2 hours. Melt 1 T butter in a wide, heavy-bottomed pan. Add meat and brown lightly on all sides. Add saffron, water, and cinnamon stick; bring to a boil.

Reduce heat to a simmer and cook, covered, for 1½ hours.

2. Let cool slightly and remove shanks. Pull meat from bones, keeping pieces as large as possible; discard fat, gristle, and bones. Season with salt and pepper. Skim fat from liquid, or refrigerate overnight and remove fat. Refrigerate meat.

3. In a medium saute pan, heat 1 t butter and 1 t oil. Add sliced onions and sprinkle with sugar and salt and pepper to taste. Cook over medium-high heat for 15 minutes, tossing or stirring only when brown. Turn heat to low and cook until onions are very soft and brown, about zo more minutes.

4. Add tomatoes and cooking liquid from the lamb and bring to a boil.

Add meat, chick-peas, and pumpkin or squash and simmer, covered, for 15 minutes. Remove lid, stir in prunes, and simmer until thick, about 15 to 20 more minutes. Adjust seasonings to taste. Serve immediately with harissa sauce and lavash or pita bread.

Martha Stewart Living/Feb. & March/94 Scanned & fixed by Di and Gary

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