Lamb tagine with prunes
4
pounds lamb shanks, sawed into 1-inch
pieces (nicer with a whole leg of lamb)
3 medium onions, peeled and grated, two
peeled and thickly sliced
1 tablespoon ras el hanout, plus more to
taste
salt and freshly ground black pepper
1 tablespoon plus 1 teaspoon unsalted
butter
a large pinch saffron
1 cinnamon stick
1 teaspoon olive oil
2 teaspoons sugar
1/2 cup canned crushed tomatoes
1 cup canned chickpeas
3 cups pumpkin or butternut squash
chunks
3/4 cup pitted prunes, halved
pita bread or lavash
To make your own Ras el Hanout
1 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon salt
3/4 teaspoon freshly ground black pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander seeds
1/2 teaspoon cayenne
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
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 tablespoon 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 1 1/2 hours.
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.
In a medium sautι pan, heat 1 teaspoon
butter and 1 teaspoon 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 20 more minutes.
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 or rice. |
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