Lamb Tagine With Prunes Martha Stewart Living

Directions

1. 1. Coat lamb with grated onion, ras el hanout, and salt and pepper.
2. Marinate in refrigerator for 30 min or possibly up to 2 hrs. Heat 1 Tablespoons butter in a wide, heavy-bottomed pan. Add in meat and brown lightly on all sides. Add in saffron, water, and cinnamon stick; bring to a boil. Reduce heat to a simmer and cook, covered, for 1 1/2 hrs.
3. 2. Let cold slightly and remove shanks. Pull meat from bones, keeping pcs as large as possible; throw away fat, gristle, and bones. Season with salt and pepper. Skim fat from liquid, or possibly chill overnight and remove fat. Chill meat.
4. 3. In a medium saute/fry pan, heat 1 t butter and 1 t oil. Add in sliced onions and sprinkle with sugar and salt and pepper to taste. Cook over medium-high heat for 15 min, tossing or possibly stirring only when brown. Turn heat to low and cook till onions are very soft and brown, about zo more min.
5. 4. Add in tomatoes and cooking liquid from the lamb and bring to a boil. Add in meat, chick-peas, and pumpkin or possibly squash and simmer, covered, for 15 min. Remove lid, stir in prunes, and simmer till thick, about 15 to 20 more min. Adjust seasonings to taste. Serve immediately with harissa sauce and lavash or possibly pita bread.