Kim in North York Canada's Note:
Egyptian from a site called Gourmed taste the Med. Haven't tried it but it does look good, so I will try it soon.
My Private Note
Units: US | Metric
- 3 lbs lamb shanks, sawed into 1-inch pieces
- 3 medium onions, peeled and grated, two peeled and thickly sliced
- 1 tablespoon ras el hanout spice mix, plus more to taste
- salt & freshly ground black pepper
- 1 tablespoon unsalted butter
- 1 teaspoon unsalted butter
- 1 pinch saffron
- 1 cinnamon stick
- 1 teaspoon olive oil
- 2 teaspoons sugar
- 1/2 cup canned crushed tomatoes
- 1 cup canned chick-peas
- 3 cups pumpkin or 3 cups butternut squash, chunks
- 3/4 cup pitted prune, halved
- pita bread or lavash bread
- 1To make your own Ras el Hanout.
- 21 teaspoon ground cumin
- 31 teaspoon ground ginger
- 41 teaspoon salt
- 53/4 teaspoon freshly ground black pepper
- 61/2 teaspoon ground cinnamon
- 71/2 teaspoon ground coriander seeds
- 81/2 teaspoon cayenne
- 91/2 teaspoon ground allspice
- 101/4 teaspoon ground cloves
- 11Coat 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.
- 12Let 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.
- 13In 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.
- 14Add 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.
- 15Prep and cooking time is a guess.
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Nutritional Facts for Lamb Tagine With Prunes
Serving Size: 1 (610 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 1030.8
- Calories from Fat 434
- Total Fat 48.3 g
- Saturated Fat 20.0 g
- Cholesterol 316.1 mg
- Sodium 475.7 mg
- Total Carbohydrate 52.1 g
- Dietary Fiber 6.9 g
- Sugars 20.1 g
- Protein 95.3 g
The following items or measurements are not included:
ras el hanout spice mix