Lamb with Prunes

Agneau aux Pruneaux

(Adapted from Claudia Roden, The Book of Jewish Food by Karen Selwyn <pkselwyn@erols.com>)

Ingredients Directions
  • 1 large onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 4 Tbs light vegetable oil
  • 2 pounds boned lamb shoulder, cubed and trimmed of excess fat
  • salt and pepper to taste
  • ½ tsp saffron powder
  • ½ to 1 tsp nutmeg
  • 1 pound pitted prunes
  • 2 tsps cinnamon
  • 1 Tbs honey or brown sugar (optional)
  • 1 Tbs sesame seeds
  • ½ cup blanched almonds or ½ cup coarsely chopped walnuts

Sauté the onion in oil over very low heat 20-30 minutes until limp, translucent and golden. Add the garlic a few minutes before the onions are expected to be done, and cook till soft.

In a separate sauté pan, brown the lamb cubes. Add salt, pepper, saffron, ginger, and nutmeg. Cover with water, stir well, simmer for 1½ hours, or until meat is very tender. Add more water if stew becomes too dry.

Add prunes and cinnamon. If desired, add honey or sugar. Grind in plenty of black pepper to mitigate sweetness.

Simmer 15 to 20 minutes longer until sauce is reduced.

Toast sesame seeds and almonds or walnuts very slightly in a dry pan. Serve lamb hot, sprinkled with sesame seeds, almonds or walnuts.

Serves: 6.

Return to Sheep's Creek Farm Lamb Recipes page.

© 1998 Ronald Florence
Last modified: 31-Oct-2001 17:51:37 EST