• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Lamb Tagine with Prunes-Martha Stewart Living

  • Recipe Submitted by on

Category: Lamb/Sheep, Main Dish

 Ingredients List

  • 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


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 T 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 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.

3. In a medium saute pan, heat 1 t butter and 1 t 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 zo more minutes.

4. Add tomatoes and cooking liquid from the lamb and bring to a boil. Add
meat, chick-peas, 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.

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