Recipe - Lamb Tagine With Prunes-Martha Stewart Living

3 pound Lamb shanks, sawed into
1 inch pieces
3 md Onions, one peeled and
grated, two peeled and
thickly cut or sliced up
3 teaspoon Ras El Hanout, plus more
to taste
Salt & freshly ground pepper
1 tablespoon Plus 1 t unsalted butter
Large pinch of saffron
3 cup Water
1 Cinnamon stick
1 teaspoon Olive oil
2 teaspoon Sugar
One half cup Canned crushed tomatoes
1 cup Canned chickpeas
3 cup Pumpkin or butternut squash
chunks
Three fourths cup Pitted prunes, halved
Harissa Sauce (separate
recipe follows)
Lavash or pita bread

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, heavybottomed 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 1 One half 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 cut or sliced up onions
and sprinkle with sugar and salt and pepper to taste. Cook over mediumhigh
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, chickpeas, 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
Posted to MMRecipes Digest V4 #035 by John Merkel jmerk@doitnow.com on
Feb 3, 1997.