In this dish, a casserole meal stands in for the conventional tagine. Serve with couscous or an Israeli salad of tomato, cucumber, and sweet onion.
Ingredients: 1/4 teaspoon black pepper,1/ 8 teaspoon cinnamon,1/ 2 cup dried apricots (preferably Turkish),3/ 4 teaspoon ground ginger,2 teaspoons honey (optional),2 lb (1-inch-thick) lamb shoulder chops, Newly grated nutmeg,1 large onion, chopped,2/ 3 cup pitted prunes,1 pinch saffron threads, crumbled,3/ 4 teaspoon salt,1 little sweet potato, peeled and cut into 3/4-inch pieces,1 tablespoon vegetable oil,1 1/2 cups water,1 medium yellow squash, cut into 3/4-inch pieces
Instructions: Cut lamb from bones, booking bones, then cut meat into 1-inch pieces., Heat 1/2 tablespoon oil in a flameproof broad shallow casserole with a tight-fitting lid over reasonably high heat until hot however not cigarette smoking. Brown meat on all sides in 2 batches, transferring to a plate as browned. Brown bones and transfer to plate., Add staying 1/2 tablespoon oil to tagine and cook onion, stirring, till softened. Return meat and bones to pot., Stir in water, saffron, salt, and pepper and bring to a boil. Lower heat and simmer mix, covered, stirring periodically, until lamb hurts, about 1 1/4 hours., Transfer lamb to a clean plate and add any meat from lamb bones, disposing of bones., Include carrots and sweet potato to pot, then simmer, covered, stirring occasionally, up until veggies are hardly tender, about 10 minutes., Add ginger, cinnamon, prunes, apricots, and squash, then simmer, covered, stirring occasionally, until vegetables and fruits hurt, about 5 minutes., Return lamb to stew and include honey. Season with salt, pepper, and nutmeg and simmer, uncovered, stirring periodically, 5 minutes.