Lamb Tagine with Prunes-Martha Stewart Living
| Yield: | 4 Servings |
| Categories: | Main Dishes, Lamb, Soups |
| 3 | lb | Lamb shanks, sawed into 1 -inch pieces |
| 3 | md | Onions, one peeled and grated, two peeled and thickly sliced |
| 3 | ts | Ras El Hanout, plus more to taste |
| Salt & freshly ground pepper | ||
| 1 | tb | Plus 1 t unsalted butter |
| Large pinch of saffron | ||
| 3 | c | Water |
| 1 | Cinnamon stick | |
| 1 | ts | Olive oil |
| 2 | ts | 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 |
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