Lamb with prunes
4 servings
30 minutes
Lamb with prunes is a dish with deep roots in Arabic cuisine, embodying the harmony of sweet and spicy flavors. Historically, it originated as part of a traditional meal where meat was stewed with dried fruits, creating rich aromatic combinations. Tender lamb slowly stewed with onions and spices gains softness, while prunes add a light sweetness and velvety texture to the dish. The addition of cinnamon and black pepper creates a warm, rich bouquet of flavors that enhances the perception of each ingredient. A side of fluffy rice perfectly complements the dish, allowing its exquisite taste to fully unfold. This dish not only delights gourmets but also fills the home with Eastern aromas, awakening an atmosphere of festive gatherings and family coziness.
1
Cut the meat into 1x5 cm pieces. Finely chop the onion and lightly fry it, then add the meat and fry it as well. Sprinkle with flour, add spices, and mix.
- Onion: 100 g
- Mutton: 750 g
- Wheat flour: 20 g
- Cinnamon: to taste
- Ground black pepper: to taste
- Salt: to taste
2
Then pour hot water to completely cover the meat and simmer on low heat, covered.
3
Shortly before finishing the stewing, add prunes (soaked for 12 hours without pits) and sugar. Serve with fluffy rice as a side.
- Prunes: 120 g
- Sugar: 10 g
- Rice: 200 g