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Рецепт Lamb, Prune And Butternut Squash Tangine
by Global Cookbook

Lamb, Prune And Butternut Squash Tangine
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Ингредиенты

  • 3 lb Boned lamb shoulder cut 2" pcs
  • 3 Tbsp. Melted butter
  • 2 Tbsp. Vegetable oil
  • 1/8 tsp Grnd saffron
  • 1/4 tsp Turmeric
  • 1/4 tsp Freshly-grnd black pepper
  • 1 tsp Grnd ginger
  • 1 tsp Ras el Hanout - (optional) see * Note
  • 1/4 c. Grated onion
  • 5 sprg Fresh cilantro tied with string
  • 1 c. Thinly-sliced onion
  • 1 lb Pitted prunes soaked in cool water for 15 min
  • 1/2 c. Honey
  • 2 lb Butternut squash peeled, seeded, and cut in 2" pcs
  • 1/2 c. Orange flower water
  • 2 x Cinnamon sticks
  • 2 Tbsp. Toasted sesame seeds

Инструкции

  1. Note: The recipe for Ras el Hanout is available in the cookbook, "Couscous And Other Good Food From Morocco" by Paula Wolfert.
  2. Trim excess fat from meat.
  3. In a bowl combine the butter, oil, saffron, turmeric, pepper, ginger, Ras el Hanout, and onion. Dip meat in mix to completely coat and add in to casserole set over moderate heat. Cook meat, turning, till no longer pink. Add in sufficient water to just cover meat and the cilantro, bring to a boil and simmer, covered, 1 hour. Add in sliced onions and simmer 30 min longer. Add in liquid removed prunes and simmer, uncovered, till sauce is reduced to 1 c..
  4. Arrange squash in a fresh pan. Add in orange flower water, honey and cinnamon sticks. Simmer 15 min undisturbed. Reduce cooking liquid over high heat till syrupy. Return to casserole and simmer 5 min, or possibly till squash is tender.
  5. To serve: Transfer meat to a serving dish, spoon sauce with onion and prunes over it and garnish with the squash. Sprinkle with the sesame seeds.
  6. This recipe yields 4 to 6 servings.
  7. Suggested Wine: Recommended drink: Green Tea