posted by grose1 10-17-101 8:51 AM
Lamb Tagine With Prunes
Martha Stewart Living
Yield: 4 Servings
1440 gm Lamb shanks, sawed into 1 -inch pieces
3 med Onions, one peeled and grated, two peeled and thickly sliced
3 tsp Ras El Hanout, plus more to taste
Salt & freshly ground pepper
1 tblsp Plus 1 t unsalted butter
Large pinch of saffron
3 cup Water
1 Cinnamon stick
1 tsp Olive oil
2 tsp Sugar
0.5 cup Canned crushed tomatoes
1 cup Canned chick-peas
3 cup Pumpkin or butternut squash chunks
0.75 cup Pitted prunes, halved
Harissa Sauce (separate recipe follows)
Lavash or pita bread
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 10 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.
Harissa Sauce:
Serves/Makes:4 cups
2 sweet red bell peppers
4-5 fresh hot peppers
1 tbsp (15 ml) butter
1 tsp (5 ml) ground coriander
1-1/2 tsp (7 ml) ground cumin
1 (28 ounce) can Italian plum tomatoes
1 tbsp (15 ml) fresh-squeezed lemon juice
3 tbsp (45 ml) fresh cilantro, chopped
salt, to taste
Roast the peppers by placing them under the broiler and broiling until the skin blisters. Keep turning them and broil for about 3 minutes per side. Then seal peppers in zip top bag and allow to steam for about 10 minutes to loosen skins. Remove from bag, peel and remove seeds and stems. Finely mince peppers.
In a non-aluminum saucepan melt the butter. Over low heat saute the peppers, coriander and cumin until peppers are softened, about 5 minutes. Add tomatoes and lemon juice; simmer briefly to blend flavors, about 5 to 10 minutes. Stir in cilantro and salt to taste. Serve hot or at room temperature.
This sauce will keep for about 1 week in the refrigerator or it freezes well. This is traditionally served with couscous, but is just as good on rice or served with chips. It also goes well with meats and chicken.