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1
To make your own Ras el Hanout.
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1 teaspoon ground cumin
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1 teaspoon ground ginger
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1 teaspoon salt
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3/4 teaspoon freshly ground black pepper
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1/2 teaspoon ground cinnamon
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1/2 teaspoon ground coriander seeds
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1/2 teaspoon cayenne
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1/2 teaspoon ground allspice
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1/4 teaspoon ground cloves
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Coat lamb with grated onion, ras el hanout, and salt and pepper.
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Marinate in refrigerator for 30 minutes or up to 2 hours.
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Melt 1 tablespoon butter in a wide, heavy-bottomed pan.
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Add meat, and brown lightly on all sides.
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Add saffron, water, and cinnamon stick; bring to a boil.
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Reduce heat to a simmer, and cook, covered, for 1 1/2 hours.
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Let cool slightly, and remove shanks.
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Pull meat from bones, keeping pieces as large as possible; discard fat, gristle, and bones.
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Season with salt and pepper.
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Skim fat from liquid, or refrigerate overnight, and remove fat.
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Refrigerate meat.
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In a medium sautι pan, heat 1 teaspoon butter and 1 teaspoon oil.
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Add sliced onions, and sprinkle with sugar, and salt and pepper to taste.
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Cook over medium-high heat for 15 minutes, tossing or stirring only when brown.
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Turn heat to low, and cook until onions are very soft and brown, about 20 more minutes.
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Add tomatoes and cooking liquid from the lamb, and bring to a boil.
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Add meat, chickpeas, and pumpkin or squash, and simmer, covered, for 15 minutes.
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Remove lid, stir in prunes, and simmer until thick, about 15 to 20 more minutes.
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Adjust seasonings to taste.
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Serve immediately with harissa sauce and lavash or pita bread.
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31
Prep and cooking time is a guess.
