In this adaptation of a classic Arabian dish, the lamb is stewed with prunes and flavoured with cinnamon and turmeric. It is inexpensive, easy to make and unusual. Serve it with rice which has been boiled with a bay leaf.
ingredients
serves 4 - 5
2 tablespoons cooking oil
2 pound lamb shoulder, boned and cut into 1 1/2 inch cubes
1 large onion, sliced
1 clove garlic, crushed
1 teaspoon powdered turmeric
5 cm (2 in) cinnamon stick
1 teaspoon salt
freshly ground black pepper
1 tablespoon flour
1 1/2 cups beef stock
1 tablespoon brown sugar
16 prunes, soaked in water for 2 hours and stoned
method
1. Heat the oil in a large saucepan over moderate heat. Saute the lamb cubes, stirring occasionally, until they are brown on all sides.
2. Using a slotted spoon, remove the pieces of lamb and set aside on a plate.
3. Fry the onion until it is golden brown, stirring occasionally. Add the garlic, turmeric, cinnamon, salt and 7 grindings of pepper; stir and saute for 5 minutes.
4. Add the flour, stir and cook for a few seconds before gradually adding the stock.
5. Raise the heat and continue stirring until the mixture comes to the boil.
6. Return the meat to the pan, lower the heat and simmer for 40 minutes or until the lamb is tender. Ten minutes before the lamb is cooked, add the sugar and the prunes.
Serve hot.
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more information
Cooking time: 1 hour
