m (clean up, removed: {{Wikifiedrecipe}}) |
No edit summary |
||
| Line 1: | Line 1: | ||
| − | |||
| − | |||
| − | |||
== Description == |
== Description == |
||
| + | [[File:Lamb-tagine-pumpkin.jpg|right|300px|link=]] |
||
| − | |||
== Ingredients == |
== Ingredients == |
||
* 3 pounds [[Lamb]] shanks, sawed into 1-inch pieces |
* 3 pounds [[Lamb]] shanks, sawed into 1-inch pieces |
||
| Line 25: | Line 22: | ||
# In a medium sauté pan, heat 1 teaspoon [[butter]] and 1 teaspoon [[oil]]. Add sliced [[onion]]s, and sprinkle with [[Granulated sugar|Sugar]], and [[salt]] and [[pepper]] to taste. Cook over medium-high heat for 15 minutes, tossing or stirring only when brown. Turn heat to low, and cook until [[onion]]s are very soft and brown, about 20 more minutes. |
# In a medium sauté pan, heat 1 teaspoon [[butter]] and 1 teaspoon [[oil]]. Add sliced [[onion]]s, and sprinkle with [[Granulated sugar|Sugar]], and [[salt]] and [[pepper]] to taste. Cook over medium-high heat for 15 minutes, tossing or stirring only when brown. Turn heat to low, and cook until [[onion]]s are very soft and brown, about 20 more minutes. |
||
# Add [[tomato]]es and cooking liquid from the [[Lamb]], and bring to a boil. Add meat, [[Chickpeas]], and [[pumpkin]] or [[Squash]], and simmer, covered, for 15 minutes. Remove lid, stir in [[prune]]s, and simmer until thick, about 15 to 20 more minutes. Adjust seasonings to taste. Serve immediately with harissa sauce and lavash or pita bread. |
# Add [[tomato]]es and cooking liquid from the [[Lamb]], and bring to a boil. Add meat, [[Chickpeas]], and [[pumpkin]] or [[Squash]], and simmer, covered, for 15 minutes. Remove lid, stir in [[prune]]s, and simmer until thick, about 15 to 20 more minutes. Adjust seasonings to taste. Serve immediately with harissa sauce and lavash or pita bread. |
||
| − | |||
[[Category:Egyptian Recipes]] |
[[Category:Egyptian Recipes]] |
||
[[Category:Egyptian Meat Dishes]] |
[[Category:Egyptian Meat Dishes]] |
||
Latest revision as of 23:09, 14 October 2013
Description
Ingredients
- 3 pounds Lamb shanks, sawed into 1-inch pieces
- 3 medium onions, peeled and grated, two peeled and thickly sliced
- 1 tablespoon ras el hanout, plus more to taste
- salt and freshly ground black pepper
- 1 tablespoon plus 1 teaspoon unsalted butter
- Large pinch saffron
- 1 cinnamon stick
- 1 teaspoon olive oil
- 2 teaspoons Sugar
- 1/2 cup canned crushed tomatoes
- 1 cup canned Chickpeas
- 3 cups pumpkin or butternut squash chunks
- 3/4 cup pitted prunes, halved
- Pita Bread or lavash
Directions
- Coat Lamb with grated Onion, ras el hanout, and salt and pepper. Marinate in refrigerator for 30 minutes or up to 2 hours. Melt 1 tablespoon butter in a wide, heavy-bottomed pan. Add meat, and brown lightly on all sides. Add saffron, water, and cinnamon stick; bring to a boil. Reduce heat to a simmer, and cook, covered, for 1 1/2 hours.
- Let cool slightly, and remove shanks. Pull meat from bones, keeping pieces as large as possible; discard fat, gristle, and bones. Season with salt and pepper. Skim fat from liquid, or refrigerate overnight, and remove fat. Refrigerate meat.
- In a medium sauté pan, heat 1 teaspoon butter and 1 teaspoon oil. Add sliced onions, and sprinkle with Sugar, and salt and pepper to taste. Cook over medium-high heat for 15 minutes, tossing or stirring only when brown. Turn heat to low, and cook until onions are very soft and brown, about 20 more minutes.
- Add tomatoes and cooking liquid from the Lamb, and bring to a boil. Add meat, Chickpeas, and pumpkin or Squash, and simmer, covered, for 15 minutes. Remove lid, stir in prunes, and simmer until thick, about 15 to 20 more minutes. Adjust seasonings to taste. Serve immediately with harissa sauce and lavash or pita bread.