Receta Lamb, Prune And Butternut Squash Tangine

• 3 lb Boned lamb shoulder cut 2" pcs
• 3 Tbsp. Melted butter
• 2 Tbsp. Vegetable oil
• 1/8 tsp Grnd saffron
• 1/4 tsp Turmeric
• 1/4 tsp Freshly-grnd black pepper
• 1 tsp Grnd ginger
• 1 tsp Ras el Hanout - (optional) see * Note
• 1/4 c. Grated onion
• 5 sprg Fresh cilantro tied with string
• 1 c. Thinly-sliced onion
• 1 lb Pitted prunes soaked in cool water for 15 min
• 1/2 c. Honey
• 2 lb Butternut squash peeled, seeded, and cut in 2" pcs
• 1/2 c. Orange flower water
• 2 x Cinnamon sticks
• 2 Tbsp. Toasted sesame seeds

Direcciones