Lamb Tagine With Prunes-Martha Stewart Living Recipe
Recipe Ingredients
3 lb lamb shanks, sawed into 1 -inch pie, ces
3 medium onions, one peeled and grated, two, peeled and thi
3 tsp ras el hanout, plus more to taste
1 salt & freshly ground pepper
1 tbsp plus 1 t unsalted butter
1 large pinch of saffron
3 cup water
1 cinnamon stick
1 tsp olive oil
2 tsp sugar
1/2 cup canned crushed tomatoes
1 cup canned chick-peas
3 cup pumpkin or butternut squash chunks
3/4 cup pitted prunes, halved
1 harissa sauce (separate recipe foll, ows)
1 lavash or pita bread
Recipe Preparation
1. 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 T
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.
2. 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.
3. In a medium saute pan, heat 1 t butter and 1 t 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 zo more minutes.
4. Add tomatoes and cooking liquid from the lamb and bring to a boil.
Add meat, chick-peas, 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.
Martha Stewart Living/Feb. & March/94 Scanned & fixed by Di and Gary
Servings: 4
Back to Meat Recipes
Food Tips of the Week
Losing weightDrink more water. At times during a hectic day, you guess you are peckish but in truth you might only want a restorative glass of water or cranberry juice. The sensations of needing food and needing a drink are close, but one can result in a fat tummy and the alternative is ok.
Some lower carbohydrate diet tips:
* Dietary fiber is important Decreasing the carbs in your meals usually leads to fiber reduction also. Look out for low carb recipes that are rich in fiber to restore the balance.
* Make reduced carbohydrate breadcrumbs for breaded foods. While you can sometimes buy reduced carb bread crumbs, you may make them yourself by simply using reduced carb bread. Simply toast the low carb bread in your oven on a sheet of baking paper. When it is well toasted, process it in the food processor using a coarse blade. Keep in a tupperware jar or container.
Flavonoid foods
(inlcudes lettuce, fennel, lima bean & chamomile)
The nutrients called 'flavonoids' which exist in these foods are thought by experts to have properties as anti-carcinogens.
Nutritionalists looking into the effects of flavonoids believe they may well also have numerous healthy benefits, amongst them, antiviral and anti-inflammatory capabilities.
A good number also help you lose weight, so should be included in every weight loss regime.
Lamb Tagine With Prunes-Martha Stewart Living Recipe Index
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