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1
Coat lamb with grated onion, ras el hanout, and salt and pepper.
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2
Marinate in refrigerator for 30 minutes or up to 2 hours.
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3
Melt 1 tablespoon butter in a wide, heavy-bottomed pan.
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4
Add meat, and brown lightly on all sides.
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5
Add saffron, water, and cinnamon stick; bring to a boil.
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6
Reduce heat to a simmer, and cook, covered, for 1 1/2 hours.
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7
Let cool slightly retaining cooking liquid.
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8
Season with salt and pepper.
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9
Skim fat from liquid, or refrigerate overnight, and remove fat.
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10
Refrigerate meat.
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11
In a medium saute pan, heat 1 teaspoon butter and 1 teaspoon oil.
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12
Add sliced onions, and sprinkle with sugar, and salt and pepper to taste.
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13
Cook over medium-high heat for 15 minutes, tossing or stirring only when brown.
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14
Turn heat to low, and cook until onions are very soft and brown, about 20 more minutes.
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15
Add tomatoes and cooking liquid from the lamb, and bring to a boil.
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16
Add meat, chickpeas, and pumpkin or squash, and simmer, covered, for 15 minutes.
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17
Remove lid, stir in prunes, and simmer until thick, about 15 to 20 more minutes.
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18
Adjust seasonings to taste.
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19
Serve immediately with harissa sauce and lavash or pita bread.
