Stewed Lamb with Prunes
6 servings
180 minutes
A traditional Arabic dish that features a very unusual and delicious combination of sweet dried fruits, spicy spices and red meat. Serve with couscous, mashed potatoes or rice.
1
Prepare the necessary ingredients.
2
Cut the lamb into large pieces.
- Mutton: 1 kg
3
Heat oil in a thick-walled pot or cauldron.
- Vegetable oil: 50 ml
4
Fry the meat until golden brown. It's better to fry in parts, otherwise the crust may not form. Transfer the meat to a clean dish.
- Mutton: 1 kg
5
Fry the sliced onion in the same pot until golden brown.
- Onion: 1 head
6
Then pour in the wine and evaporate it for a couple of minutes, after which return the meat.
- Dry white wine: 125 ml
7
Add prunes, whole garlic cloves, a glass of hot water, cloves, cinnamon, ginger, salt and pepper, mix well, cover with a lid and simmer on low heat for 2–2.5 hours.
- Prunes: 100 g
- Garlic: 6 cloves
- Ground cloves: 0.3 teaspoon
- Cinnamon sticks: 1 piece
- Ground ginger: 0.5 teaspoon
- Salt: to taste
- Ground black pepper: to taste
8
While the meat is simmering, pour hot water over the almonds, leave for 5 minutes, then peel and dry well.
- Almond: 50 g
9
Roast the almonds in a dry pan until golden brown, stirring constantly.
- Almond: 50 g
10
Serve the stewed lamb with couscous, topped with fried almonds and chopped parsley.
- Couscous: to taste
- Almond: 50 g
- Parsley: to taste