Lamb, prune, squash & butternut tagine

100 mins

1 Kg boned lamb shoulder, trimmed & cut into 2-inch cubes
2 tablespoons melted butter
2 tablespoons vegetable oil
1 teaspoon ground ginger
1 tablespoon Ras el Hanout,
1/4 cup grated onion
5 sprigs fresh coriander tied with string
1 cup thinly sliced onion
400g pitted prunes, soaked in cold water for 15 minutes
1/2 cup honey
1 kg butternut squash, peeled, seeded, cut in 2-inch pieces
juice of 1 orange

1. In a bowl combine the butter, oil, ginger, Ras el Hanout, and onion.
2. Dip meat in mixture to completely coat.
3. Add to a casserole dish set over moderate heat. Cook meat, turning, until no longer pink.
4. Add enough water to just cover meat and add the coriander, bring to a boil.
5. Simmer, covered, 1 hour.
6. Add sliced onions and simmer 30 minutes longer.
7. Add drained prunes and simmer, uncovered, until sauce is reduced to 1 cup.
8. Arrange squash in a fresh pan. Add orange juice, honey
9. Simmer 15 minutes undisturbed. Reduce cooking liquid over high heat until syrupy.
10. Return to casserole and simmer 5 minutes, or until squash is tender.
11. 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. Serve over Couscous.
    Serves 4 to 6

Recommended drink: Green Tea