Instructions: * 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.

Suggested Wine: Recommended drink: Green Tea

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