Lamb Tagine

Total Time: 3 hrs 15 mins Preparation Time: 45 mins Cook Time: 2 hrs 30 mins

Ingredients

• Servings: 12
• 4 lbs lamb, chunks
• 1 medium onion, peeled and grated
• 2 medium onions, peeled and thickly sliced
• 1 tablespoon ras el hanout spice mix, plus more
• ras el hanout spice mix, 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 tablespoons sugar
• 1 1/2 cups canned crushed tomatoes
• 24 ounces canned chick-peas
• 4 cups uncooked pumpkin, chunks
• 3/4 cup pitted prune, halved

Recipe

• 1 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 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.
• 2 let cool slightly retaining cooking liquid. season with salt and pepper. skim fat from liquid, or refrigerate overnight, and remove fat. refrigerate meat.
• 3 in a medium saute 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.
• 4 add 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.