Lamb Tagine with Prunes

Time

Prep 45 min · Cook 180 min · 225 min total

Difficulty

hard

1. 1

   Shanks: Coat lamb with grated onion, ras el hanout and salt and pepper. Refrigerate for at least 30 minutes or up to 2 hours.

2. 2

   Melt 1 tablespoon of butter in a heavy based pan. Add the meat and brown on all sides. 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.

   120 min
3. 3

   Allow to cool a little, then remove the shanks. Reserve the liquid, skimming the fat, or allow to cool over night in the fridge then remove the fat.

4. 4

   Remove the meat from the bones in as large pieces as possible, discarding fat, gristle and bones.

5. 5

   Season with additional salt and pepper, then refrigerate meat. 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.

6. 6

   Cook over medium-high heat for 15 minutes, tossing or stirring only when brown. Turn the heat to low and cook until onions are soft and brown, about 20 minutes more.

7. 7

   Add tomatoes and cooking liquid from the lamb and bring to a boil. Add the chickpeas and pumpkin or squash then return the lamb to the pan.

8. 8

   Simmer covered for 15 minutes, remove the lid and simmer until thick-a further 15-20 minutes.

9. 9

   Serve immediately with pita bread or lavash, and harissa sauce if you wish.

Notes and swaps

Allergens

Not assessed yet. Check each ingredient if you have an allergy.