Lamb with plums
4 servings
135 minutes
Lamb with plums is a refined dish of Mediterranean cuisine, infused with the rich aroma of spices and the sweetness of fruits. The origins of this recipe date back centuries when the combination of meat and fruits became popular among Eastern and Mediterranean chefs. Tender lamb simmers in a rich sauce made from saffron, nutmeg, and ginger, acquiring a deep flavor with subtle warm notes. Plums stewed with cinnamon and sugar add a slight tartness and softness that beautifully complement the meat. The finished dish is garnished with pine nuts or almonds, creating an appetizing contrast of textures. Lamb with plums is perfect for festive dinners, surprising guests with its rich flavor nuances and intense aroma.
1
Sauté finely chopped onion in olive oil until golden. Add minced garlic and diced meat, frying while stirring constantly. Add salt, saffron, ginger, and nutmeg. Pour in water to cover the meat and simmer covered for 1 - 1.5 hours.
- Onion: 1 head
- Garlic: 1 clove
- Olive oil: 4 tablespoons
- Mutton: 1000 g
- Salt: to taste
- Saffron: 0.5 teaspoon
- Grated ginger: 0.5 teaspoon
- Nutmeg: 0.3 teaspoon
2
Cut the plums in half and remove the pits. Place in a pot, add sugar, cinnamon, and pepper. Simmer covered for 15 minutes, then another 5 minutes uncovered to thicken the sauce.
- Plums: 500 g
- Sugar: 2 tablespoons
- Cinnamon: 2 teaspoons
- Ground black pepper: to taste
3
Place the lamb on a plate and lightly sprinkle with pine nuts (without oil) or crushed almonds.
- Pine nuts: 50 g