Lamb Tagine with Winter Vegetables

in a braising pan, heat the olive oil over a medium-high flame. When it ripples, add the onions and sprinkle with salt. Cook stirring occasionally until they start to color at the edges, about 5 minutes. Add the lamb to the onions. Sprinkle with salt. Cook until the lamb is browned all over.

Add the ground cumin, cinnamon, ginger and turmeric to the pan. Cook stirring to mix for 1 minute to coat the meat and onions. Add the tamarind and the honey and stir to mix. Quickly add boiling water to the pan, just enough to cover the meat. Bring back to a simmer. Reduce flame to low. Cover and cook for 1 1/2 hours.

Meanwhile prep the winter squash and the carrots. Set aside.

After the lamb has cooked for 11/2 hours remove the lid. Add the reserved squash and carrots. Stir to mix. Bring back to a simmer. Cover. Cook 30 minutes or until the vegetables are just tender. Stir in the prunes. Cook 20-30 minutes more. The meat will be fork tender and the veggies soft but holding together. Taste for salt. Let the tagine sit for 10 minutes off the heat. Serve with either bulgur or steamed basmati rice.

- Cubed stew lamb is good, but 3 or 4 thick slices of a cheap cut like best-end of neck are great. The bones in the meat add a lot of flavor to the sauce, and the meat is very easy to remove from the bones to put back in the stew before serving.
- Tamarind adds tartness. If you don't have it on hand, take a lemon, and cut it into 4 wedges. Tuck 2 of the wedges in with the lamb after you've added the water in step 2. At the end of cooking in step 4, remove them and use the remaining 2 wedges to spritz lemon juice into the tagine before you let it rest.