Lamb stewed with prunes
4 servings
90 minutes
Lamb stewed with prunes is a refined dish that combines the tenderness of meat with the rich sweetness of dried fruits. This combination is popular in European cuisine, especially in French and Spanish traditions, where lamb is stewed with wine and spices. The meat gains softness and depth of flavor through slow cooking in a brew of black tea, wine, and aromatic spices. The slight acidity of lemon juice and balsamic vinegar complements the sweetness of the prunes, creating a harmonious balance of flavors. This dish is perfect for festive dinners and pairs wonderfully with mashed potatoes or fresh baguette. Subtle hints of cinnamon and pepper add pleasant spiciness and warmth, making each bite a true delight.
1
Cut the lamb into pieces about 2–4 cm. Fry in a saucepan or thick skillet in butter for 15 minutes.
- Mutton: 800 g
2
In a second pan, sauté the sliced onions in vegetable or butter for 12-15 minutes until golden. After 10 minutes, add minced garlic.
- Onion: 3 pieces
- Garlic: 4 heads
3
Simultaneously pour prunes with about a cup of black tea and let it steep for 10 minutes.
- Prunes: 100 g
4
Add onion and garlic to the meat, fry together for another 5 minutes. Season with salt and pepper.
- Onion: 3 pieces
- Garlic: 4 heads
5
Pour the tea infusion with prunes into the meat, add a glass of wine, cut into pieces, and add the prunes. Reduce the heat to low, cover with a lid, and simmer for one to one and a half hours.
- Red dry wine: 1 glass
- Prunes: 100 g
6
Add chili pepper or any hot pepper to taste in the middle, sprinkle cinnamon, and pour in lemon juice and balsamic vinegar.
- Chili pepper: to taste
- Ground cinnamon: 1 teaspoon
- Lemon juice: 2 tablespoons
- Balsamic vinegar: 2 tablespoons