| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Lamb, Main dish, Soup/stews |
4 |
Servings |
INGREDIENTS
| 3 |
lb |
Lamb shanks, sawed into |
|
|
1 -inch pieces |
| 3 |
|
Onions, one peeled and |
|
|
grated two peeled and |
|
|
thickly sliced |
| 3 |
t |
Ras El Hanout, plus more |
|
|
to taste |
|
|
Salt & freshly ground pepper |
| 1 |
T |
Plus 1 t unsalted butter |
|
|
Large pinch of saffron |
| 3 |
c |
Water |
| 1 |
|
Cinnamon stick |
| 1 |
t |
Olive oil |
| 2 |
t |
Sugar |
| 1/2 |
c |
Canned crushed tomatoes |
| 1 |
c |
Canned chick-peas |
| 3 |
c |
Pumpkin or butternut squash |
|
|
chunks |
| 3/4 |
c |
Pitted prunes, halved |
|
|
Harissa Sauce, separate |
|
|
recipe follows |
|
|
Lavash or pita bread |
INSTRUCTIONS
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 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 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. 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 Posted to MM-Recipes Digest V4 #035 by John Merkel
<jmerk@doitnow.com> on Feb 3, 1997.
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