Ingredients

• 30 ml cooking oil

• 1 kg lamb leg OR shoulder, boned and cut into 40 mm cubes

• 1 large onion, sliced

• 1 clove garlic, crushed

• 5 ml turmeric

• 5 cm stick cinnamon

• 5 ml salt

• freshly ground black pepper

• 15 ml flour

• 375 ml beef stock

• 15 ml brown sugar

• 16 prunes, stoned and soaked in water for 2 hours

Method

Heat the oil in a large saucepan over moderate heat. Add the lamb cubes and sauté, 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 sauté 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.