Lamb Tagine With Prunes-Martha Stewart Living Recipe

Lamb Tagine With Prunes-Martha Stewart Living Recipe

Ingredients:

3 lbs of lamb (shanks); sawed to 1-inch pieces
1 pc of onions (medium); peeled then grated
2 pcs of onions (medium); peeled then sliced thickly
3 tsps of ras el hanout or spice blend (plus more to taste)
Salt
Pepper (black, freshly ground)
1 Tbsp & 1 tsp of butter (unsalted)
1 pc of cinnamon stick
3 c of water
1/8 tsp of saffron
2 tsps of sugar (refined)
1 tsp of olive oil
1/2 c of canned tomatoes (crushed)
1 c of chick-peas (canned)
3 c of pumpkin chunks (or butternut squash)
3/4 c of prunes (pitted); halved

For the sidings:
Harissa sauce
Lavash (or pita bread)

Instructions:

Combine onion, salt, pepper, and spice blend; coat onto the shanks. Marinate inside the refrigerator, about half or 2 hrs. Melt a tablespoon of butter inside a pan then cook the meat till slightly browned. Add water, cinnamon, and saffron; let it boil.

Once boiling, reduce the heat and let it simmer. Cook for 90 mins, covered. Let it cool for a while then remove the shanks. Get the meat (if any) from lamb bones, keep the pieces large if possible, then discard the bones, fat, and gristle.

Season salt & pepper then skim off the fat. Place inside the refrigerator overnight then remove the fat. Place the meat inside the refrigerator also.

Heat a teaspoon of oil and a teaspoon of butter. Add onion slices then sprinkle sugar then season salt & pepper. Cook above moderately high heat, about fifteen mins, stir or toss only once browned. Lower down the heat then cook till onions become very tender and browned.

Add the liquid (from lamb) and tomatoes; let it boil then add chick peas, meat, and squash or pumpkin. Simmer for fifteen mins, covered. Remove the lid then add prunes; simmer till thick or for another 15-20 mins.

Adjust the seasonings and serve at once with the sidings.

>> Lamb Tagine With Prunes-Martha Stewart Living Recipe