| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains |
|
Taste1 |
4 |
servings |
INGREDIENTS
| 3 |
lb |
Boned lamb shoulder; cut 2" pieces |
| 3 |
tb |
Melted butter |
| 2 |
tb |
Vegetable oil |
| 1/8 |
ts |
Ground saffron |
| 1/4 |
ts |
Turmeric |
| 1/4 |
ts |
Freshly-ground black pepper |
| 1 |
ts |
Ground ginger |
| 1 |
ts |
Ras el Hanout – (optional); see * Note |
| 1/4 |
c |
Grated onion |
| 5 |
|
Sprigs Fresh cilantro; tied with string |
| 1 |
c |
Thinly-sliced onion |
| 1 |
lb |
Pitted prunes; soaked in cold water |
|
|
For 15 minutes |
| 1/2 |
c |
Honey |
| 2 |
lb |
Butternut squash; peeled, seeded, |
|
|
And cut in 2" pieces |
| 1/2 |
c |
Orange flower water |
| 2 |
|
Cinnamon sticks |
| 2 |
tb |
Toasted sesame seeds |
INSTRUCTIONS
* Note: The recipe for Ras el Hanout is available in the cookbook,
"Couscous And Other Good Food From Morocco" by Paula Wolfert.
Trim excess fat from meat. In a bowl combine the butter, oil, saffron,
turmeric, pepper, ginger, Ras el Hanout, and onion. Dip meat in mixture to
completely coat and add to casserole set over moderate heat. Cook meat,
turning, until no longer pink. Add enough water to just cover meat and the
cilantro, bring to a boil and simmer, covered, 1 hour. Add sliced onions
and simmer 30 minutes longer. Add drained prunes and simmer, uncovered,
until sauce is reduced to 1 cup. Arrange squash in a fresh pan. Add orange
flower water, honey and cinnamon sticks. Simmer 15 minutes undisturbed.
Reduce cooking liquid over high heat until syrupy. Return to casserole and
simmer 5 minutes, or until squash is tender. To serve: Transfer meat to a
serving dish, spoon sauce with onion and prunes over it and garnish with
the squash. Sprinkle with the sesame seeds. This recipe yields 4 to 6
servings.
Recipe Source: TASTE with David Rosengarten Adapted from a Paula Wolfert
Recipe From the TV FOOD NETWORK - (Show # TS-4835 broadcast 03-17-1998)
Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
04-03-1998
Suggested Wine: Recommended drink: Green Tea
Recipe by: David Rosengarten
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