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.
Sheep's Creek Farm Lamb Recipes page.
© 1998 Ronald Florence
Last modified: 31-Oct-2001 17:51:37 EST
© 1998 Ronald Florence Last modified: 31-Oct-2001 17:51:37 EST