Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.
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Ras el hanout or "head of the shop": the best blend of spices a shopkeeper makes. Lamb Tagine with Prunes, Butternut Squash and Chickpeas Yield: 6 (10-ounce) portions Preparation time: 3½ hours, mostly unattended Shelf life: Several days This sweet and spicy recipe, drawn from two different lamb tagines by Paula Wolfert, recalls a dish served at Al Fassia in Marrakech, a celebrated restaurant uniquely run solely by women. It is easily made ahead and reheated. Ras el hanout, or "head of the shop," refers to the best blend of spices a shopkeeper makes. You can omit the final addition of butter and broiling the squash, if desired. Reheat in a moderate oven. 3 pounds bone-in lamb shoulder stew meat, fat trimmed and cut into 1½-inch cubes 1 small onion, peeled and grated (about ¹⁄3 cup) 1 teaspoon ground ginger, plus additional for seasoning ½ to 1 teaspoon ras el hanout, depending on strength of mixture 1 stick cinnamon 6 tablespoons unsalted butter coarse salt and freshly ground black pepper generous pinch dissolved saffron threads in 4 cups warm water 2½ pounds peeled Spanish onions, quartered and sliced lengthwise 1½ pounds peeled and seeded butternut squash or pumpkin, cut into large cubes 1 pound carrots, peeled and cut into 2-inch lengths 7 ounces pitted prunes 3 to 4 tablespoons floral honey, such as orange blossom, acacia or lavender 1 cup canned chickpeas, rinsed 2 tablespoons toasted sesame seeds, for garnish 1. In a large, heavy saucepan, combine the lamb with the grated onion, ginger, ras el hanout, cinnamon stick, 3 tablespoons of butter, 1 teaspoon salt, ¼ teaspoon pepper and the water with the saffron. Bring to a boil over high heat, cover, turn the heat to low and simmer for 45 minutes. Add the onions and continue cooking for 45 minutes. 2. Leaving the broth and onions in the pan, remove the lamb to a 10-inch shallow ovenproof dish (or bottom of a tagine) and let cool. Skim the fat from the broth, add the squash, carrots and prunes and cook for 15 minutes. Meanwhile, remove and discard the lamb bones. Season the meat with salt, pepper and a little ginger. 3. Heat the oven to 425 F. 4. Add the honey and 2 tablespoons of butter to the broth and boil for 5 minutes. Using a slotted spoon, remove the partially cooked squash and set aside. Transfer the onions, carrots and prunes to the lamb dish, and add the chickpeas. Discard the cinnamon stick. 5. Over high heat, boil the broth uncovered until reduced to 1½ cups, about 20 minutes. Adjust the salt, pepper and ras el hanout levels to balance the sweet and spicy flavors. Add the squash to the lamb and pour the sauce over the pan. If desired, dot the dish with the remaining butter. 6. Bake in the top third of the oven until the squash is slightly glazed, about 20 minutes. Drizzle sesame seeds on top and serve. NUTRITIONAL DATA (per 10-ounce portion): Calories: 370; Cholesterol: 100 mg; Sodium: 115 mg; Fat: 15 g; Dietary Fiber: 5 g 96 ❘ SPECIALTY FOOD MAGAZINE ❘ specialtyfood.com