Arabian Stewed Lamb
Arabian Stewed Lamb is an adaptation of a classic Arabian dish. The lamb is stewed with prunes and flavoured with cinnamon and turmeric. It is easy to make and unusual.
Ingredients
30 ml cooking oil
1 kg lamb leg OR lamb 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.
Category: Entrée
Cuisine: Arabian
Sub-Category: Lamb