Lamb, prune and butternut squash tangine

4 servings

Ingredients

Quantity Ingredient
3 pounds Boned lamb shoulder; cut 2\" pieces
3 tablespoons Melted butter
2 tablespoons Vegetable oil
⅛ teaspoon Ground saffron
¼ teaspoon Turmeric
¼ teaspoon Freshly-ground black pepper
1 teaspoon Ground ginger
1 teaspoon Ras el Hanout - (optional); see * Note
¼ cup Grated onion
5 Sprigs Fresh cilantro; tied with string
1 cup Thinly-sliced onion
1 pounds Pitted prunes; soaked in cold water
For 15 minutes
½ cup Honey
2 pounds Butternut squash; peeled, seeded,
And cut in 2\" pieces
½ cup Orange flower water
2 Cinnamon sticks
2 tablespoons Toasted sesame seeds

Directions

* Note: The recipe for Ras el Hanout is available in the cookbook, "Couscous And Other Good Food From Morocco" by Paula Wolfert.

Trim excess fat from meat. In a bowl combine the butter, oil, saffron, turmeric, pepper, ginger, Ras el Hanout, and onion. Dip meat in mixture to completely coat and add to casserole set over moderate heat. Cook meat, turning, until no longer pink. Add enough water to just cover meat and the cilantro, bring to a boil and simmer, covered, 1 hour. Add sliced onions and simmer 30 minutes longer. Add drained prunes and simmer, uncovered, until sauce is reduced to 1 cup. Arrange squash in a fresh pan. Add orange flower water, honey and cinnamon sticks. Simmer 15 minutes undisturbed.

Reduce cooking liquid over high heat until syrupy. Return to casserole and simmer 5 minutes, or until squash is tender. To serve: Transfer meat to a serving dish, spoon sauce with onion and prunes over it and garnish with the squash. Sprinkle with the sesame seeds. This recipe yields 4 to 6 servings.

Recipe Source: TASTE with David Rosengarten Adapted from a Paula Wolfert Recipe From the TV FOOD NETWORK - (Show # TS-4835 broadcast 03-17-1998) Downloaded from their Web-Site - Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...

04-03-1998

Suggested Wine: Recommended drink: Green Tea Recipe by: David Rosengarten

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