The sweetness of the prunes cuts the gaminess of lamb. A delicious stew.
Agneau aux Pruneaux - Lamb with Prubes
- 1 Onion finely chopped
- 2 Garlic cloves finely chopped
- 4 Tbls. Oil
- 2 lbs. Lamb shoulder or leg cubed and trimmed of excess fat
- 1/2 tsp. Saffron
- 1/2 - 1 tsp. Ginger
- 1/4 tsp. Nutmeg
- 1 lb. Prunes pitted
- 2 tsp. Cinnamon
- 1-3 Tbls. Honey or sugar optional and to taste
- 1 Tbls. Sesame seeds
- 1/2 Cup Almonds or walnuts blanched and chopped
- Salt and Pepper
Fry onions and garlic until soft. Add meat and brown evenly. Season with salt, pepper, saffron, ginger, and nutmeg.
Cover with water and stir well. Simmer for 1.5 - 3 hrs or until meat is tender. Add water if it becomes too dry.
Add prunes, cinnamon, honey or sugar if using, and plenty of black pepper to cut the sweetness.
Simmer for another 15-20 minutes or until sauce is reduced.
Toaste sesame and nuts in a dry pan. Serve with lamb.