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Lamb Tagine with Prunes-Martha Stewart Living
Zutaten für 4 Portionen Menge anpassen
die Zutaten:
3 x ca. 450 gLamb shanks, sawed into 1 -inch pieces
3 mittelOnions, one peeled and grated, two peeled and thickly sliced
3 TeelöffelRas El Hanout, plus more to taste
 pepper ground
1 EsslöffelPlus 1 t unsalted butter
 Large pinch of saffron
3 Tassewater
Cinnamon stick
1 Teelöffelolive oil
2 Teelöffelsugar
1/2 TasseCanned crushed tomatoes
1 Tassechick-peas canned
3 TassePumpkin or butternut squash chunks
3/4 TassePitted prunes, halved
 Harissa Sauce (separate recipe follows)
 Lavash or pita bread
die Zubereitung:

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

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