Serves: 4
Total Calories: 817

2 tablespoons olive oil
1 teaspoon ground turmeric
1 teaspoon ground ginger
1 3/4 pounds lamb shoulder, or 3/4 pound leg of lamb trimmed of fat and cut into 2-inch cubes
2 onions, 1 finely diced, 1 finely sliced
1 cup low-sodium chicken broth
8 Spanish saffron, toasted and crushed (see NOTE1)
15 sprigs fresh cilantro, tied with cotton string
1 cup pitted prune
2 tablespoons honey
1 teaspoon ground cinnamon
1/2 teaspoon fresh ground pepper
salt to taste
1/2 teaspoon unhulled sesame seeds, toasted (see NOTE2)
Crusty bread for serving

1. In a small Dutch oven or enameled casserole over medium-high heat, heat the olive oil and sauté the turmeric, ginger, and lamb until the meat is well coated and lightly browned, 2 to 3 minutes. Add the diced onion to the meat along with the broth, saffron, and cilantro. Cover and reduce the heat to medium-low. Cook until the meat is fork tender, 1 to 1 1/2 hours.

2. Preheat the oven to 200°F. With a slotted spoon, transfer the meat to an ovenproof dish and keep warm in the oven until ready to serve. Discard the cilantro. Bring the sauce in the casserole back to a simmer.

3. Add the sliced onion, prunes, honey, cinnamon, and pepper to the simmering sauce. Season with salt. Cook until the mixture thickens somewhat, 6 to 8 minutes. Spoon the sauce over the meat and sprinkle the dish with the sesame seeds. Serve with warm bread.

NOTE1: Toasting saffron before use releases the precious spice’s essential oils. Put the threads in a small nonstick skillet and stir constantly over medium-high heat until fragrant, 2 or 3 minutes. Transfer immediately to a bowl and stir to stop the cooking. Crush the threads between your fingers, or pound them in a mortar with a pinch of salt before using.

NOTE2: To toast nuts, preheat the oven to 350°F. Spread the nuts on a sided baking sheet and toast, stirring once or twice, until fragrant and lightly browned, about 5 minutes for pine nuts or sesame seeds.

TO MAKE AHEAD: Let cool completely, cover, and keep in the refrigerator for up to 2 days. Freeze in airtight containers for up to 2 months.

TO REHEAT: If frozen, do not thaw. Reheat in a preheated 350°F oven until heated through.

From From Our House To Yours. Compilation copyright © 2002 by Chronicle Books LLC. Foreword copyright © 2002 by Joyce Goldstein. Photographs copyright © 2002 by E.J. Armstrong. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 817
Calories from Fat: 400

More Recipes from the From Our House to Yours Cookbook:
*Roasts, Braises, And Stews
Basque-Style Fisherman's Stew
Beef Chili
Chicken Simmered With Tomatoes, Fresh Herbs, And Red Wine
Classic Burgundy Beef
Curried Tofu With Spinach And Tomatoes
Little Meat Loaves
Mom's Meatball-Stuffed Peppers
Ratatouille
Roast Chicken With Lemon, Garlic, And Rosemary
Tagine Of Lamb With Prunes