Lamb Tagine With Prunes

Total Time: 3 hrs 45 mins Preparation Time: 45 mins Cook Time: 3 hrs

Ingredients

• Servings: 4
• 1 1/2 kg lamb shanks, sawn into 2 . 5 cm pieces
• 3 medium onions, grated
• 1 tablespoon ras el hanout spice mix, more to taste
• salt & freshly ground black pepper
• 1 tablespoon butter
• 1 pinch saffron (about 12 threads)
• 1 cinnamon stick
• 1 teaspoon olive oil
• 1 teaspoon butter
• 2 onions, sliced
• 2 teaspoons sugar
• 1/2 cup canned chopped tomato
• 1 cup canned chick-peas, drained and rinsed
• 3 cups pumpkin or 3 cups butternut squash, chunks
• 3/4 cup pitted prune, halved
• pita bread or lavash bread, to serve

Recipe

• 1 shanks: coat lamb with grated onion, ras el hanout and salt and pepper.
• 2 refrigerate for at least 30 minutes or up to 2 hours.
• 3 melt 1 tablespoon of butter in a heavy based pan.
• 4 add the meat and brown on all sides.
• 5 add the saffron, cinnamon stick and enough water to just cover the meat; bring to a boil, then reduce heat and simmer, covered, for 1 1/2 hours.
• 6 allow to cool a little, then remove the shanks.
• 7 reserve the liquid, skimming the fat, or allow to cool over night in the fridge then remove the fat.
• 8 remove the meat from the bones in as large pieces as possible, discarding fat, gristle and bones.
• 9 season with additional salt and pepper, then refrigerate meat.
• 10 sauce: in a medium pan, heat the butter and oil, add the sliced onions, and sprinkle with the sugar and more salt and pepper to taste.
• 11 cook over medium-high heat for 15 minutes, tossing or stirring only when brown.
• 12 turn the heat to low and cook until onions are soft and brown, about 20 minutes more.
• 13 add tomatoes and cooking liquid from the lamb and bring to a boil.
• 14 add the chickpeas and pumpkin or squash then return the lamb to the pan.
• 15 simmer covered for 15 minutes, remove the lid and simmer until thick-a further 15-20 minutes.
• 16 serve immediately with pita bread or lavash, and harissa sauce if you wish.