Ingredients
2 lbs lamb
1 large onion, chopped
1 or 2 large carrots, cut into rounds
1 small sweet potato, peeled, cut into 3/4 inch cubes
1 medium yellow squash, cut into 3/4 inch cubes
2/3 cup pitted prunes, each cut in half
1/2 cup dried apricots, each cut in half
1 Tbsp vegetable oil
1 pinch saffron threads
3/4 tsp salt
1/4 tsp black pepper
3/4 tsp ground ginger
1/8 tsp ground cinnimon
2 tsp honey (optional)
Grated nutmeg
Preparation
Use a good sized pot that has a tight fitting lid. Heat 1/2 Tbsp of the oil over med high heat, and brown the meat in batches, removing to a plate as they are browned. Add the remaining 1/2 Tbsp of oil, and brown the chopped onion till softened. Return the meat to the pot, and stir in water to cover, plus the saffron, salt and pepper, and bring to a simmer. Reduce the heat to hold the simmer, cover with the lid, and simmer for about 1 1/4 hours. Remove the lamb from the pot. Add the carrots and sweet potato to the pot, and simmer until the vegetables are just tender, about 10 minutes. Add the ginger, cinnamon, prunes, apricots, and squash. Simmer until tender, about 5 minutes. Finally, return the lamb to the pot, and correct the seasoning with salt, pepper, and nutmeg.
Serve with couscous.
