-
1
Shanks: Coat lamb with grated onion, ras el hanout and salt and pepper.
-
2
Refrigerate for at least 30 minutes or up to 2 hours.
-
3
Melt 1 tablespoon of butter in a heavy based pan.
-
4
Add the meat and brown on all sides.
-
5
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.
-
6
Allow to cool a little, then remove the shanks.
-
7
Reserve the liquid, skimming the fat, or allow to cool over night in the fridge then remove the fat.
-
8
Remove the meat from the bones in as large pieces as possible, discarding fat, gristle and bones.
-
9
Season with additional salt and pepper, then refrigerate meat.
-
10
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.
-
11
Cook over medium-high heat for 15 minutes, tossing or stirring only when brown.
-
12
Turn the heat to low and cook until onions are soft and brown, about 20 minutes more.
-
13
Add tomatoes and cooking liquid from the lamb and bring to a boil.
-
14
Add the chickpeas and pumpkin or squash then return the lamb to the pan.
-
15
Simmer covered for 15 minutes, remove the lid and simmer until thick-a further 15-20 minutes.
-
16
Serve immediately with pita bread or lavash, and harissa sauce if you wish.
