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Ricetta Lamb, Prune And Butternut Squash Tangine

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Cost per serving $7.48 vedi dettagli


  1. * Note: The recipe for Ras el Hanout is available in the cookbook, "Couscous And Other Good Food From Morocco" by Paula Wolfert.
  2. Trim excess fat from meat.
  3. In a bowl combine the butter, oil, saffron, turmeric, pepper, ginger, Ras el Hanout, and onion. Dip meat in mix to completely coat and add in to casserole set over moderate heat. Cook meat, turning, till no longer pink. Add in sufficient water to just cover meat and the cilantro, bring to a boil and simmer, covered, 1 hour. Add in sliced onions and simmer 30 min longer. Add in liquid removed prunes and simmer, uncovered, till sauce is reduced to 1 c..
  4. Arrange squash in a fresh pan. Add in orange flower water, honey and cinnamon sticks. Simmer 15 min undisturbed. Reduce cooking liquid over high heat till syrupy. Return to casserole and simmer 5 min, or possibly till squash is tender.
  5. 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.
  6. This recipe yields 4 to 6 servings.
  7. Suggested Wine: Recommended drink: Green Tea


Nutrition Facts

Amount Per Serving %DV
Serving Size 627g
Recipe makes 4 servings
Calories 1264  
Calories from Fat 611 48%
Total Fat 68.28g 85%
Saturated Fat 27.88g 112%
Trans Fat 0.18g  
Cholesterol 211mg 70%
Sodium 242mg 10%
Potassium 2086mg 60%
Total Carbs 122.52g 33%
Dietary Fiber 11.8g 39%
Sugars 77.03g 51%
Protein 50.4g 81%
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