This recipe is an 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.
2 tablespoons cooking oil
2 lb. lamb leg or shoulder, boned and cut into
1 -inch cubes
1 large onion, sliced
1 clove garlic, crushed
1 teaspoon powdered turmeric
2-inch cinnamon stick
1 teaspoon salt freshly ground black pepper
1 tablespoon flour
12 fl. oz. beef stock
1 tablespoon brown sugar
16 prunes, stoned and soaked in water for
Heat the oil in a large saucepan over moderate heat. Add the lamb cubes and saute, stirring occasionally, until the cubes are brown on all sides. Using a slotted spoon, remove the pieces of lamb and set aside on a plate.
Add the onion to the pan and fry until it is golden brown, stirring occasionally. Add the garlic, turmeric, cinnamon, salt and 7 grindings of pepper. Stir and saute for 5 minutes. Add the flour, stir and cook for a few seconds before gradually adding the stock.
Raise the heat and continue stirring until the mixture comes to the boil. 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 with rice which has been boiled with a bay leaf.