* Note: The recipe for Ras el Hanout is available in the cookbook, "Couscous And Other Good Food From Morocco" by Paula Wolfert. Trim excess fat from meat. In a bowl combine the butter, oil, saffron, turmeric, pepper, ginger, Ras el Hanout, and onion. Dip meat in mixture to completely coat and add to casserole set over moderate heat. Cook meat, turning, until no longer pink. Add enough water to just cover meat and the cilantro, bring to a boil and simmer, covered, 1 hour. Add sliced onions and simmer 30 minutes longer. Add drained prunes and simmer, uncovered, until sauce is reduced to 1 cup. Arrange squash in a fresh pan. Add orange flower water, honey and cinnamon sticks. Simmer 15 minutes undisturbed. Reduce cooking liquid over high heat until syrupy. Return to casserole and simmer 5 minutes, or until squash is tender. To serve: Transfer meat to a serving dish, spoon sauce with onion and prunes over it and garnish with the squash. Sprinkle with the sesame seeds. This recipe yields 4 to 6 servings. Recipe Source: TASTE with David Rosengarten Adapted from a Paula Wolfert Recipe From the TV FOOD NETWORK - (Show # TS-4835 broadcast 03-17-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - email@example.com ~or- MAD-SQUAD@prodigy.net 04-03-1998 Suggested Wine: Recommended drink: Green Tea Recipe by: David Rosengarten
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|Serving Size: 1 Serving (732g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 136 (64%)|
|Amt Per Serving||% DV|
|Total Fat 15.1g||20 %|
|Saturated Fat 6.1g||30 %|
|Monounsaturated Fat 5.8g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 22.9mg||7 %|
|Sodium 64.4mg||2 %|
|Potassium 55.9mg||1 %|
|Total Carbohydrate 20.8g||6 %|
|Dietary Fiber 1.6g||7 %|
|Sugars, other 19.1g|
|Protein 1g||1 %|
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Calories per serving: 212
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