Total Calories: 817
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.
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