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Lamb stew with prunes

Lamb Stew with Prunes

An incredible main course with a bright, tangy sweet-and-sour flavor! Lamb is one of the most common ingredients in Middle Eastern cooking, and there's almost no limit to the ways it's prepared. This time we'll stew it with prunes. Here's a tip for anyone put off by the distinctive smell of lamb: just add a little thyme as it cooks and keep the lid of the pan slightly ajar — that's all it takes.

Yulia Morozova

Recipe author

Composition / ingredients

Servings:

Lamb

700

Onion

Butter (or olive oil)

1.5

Flour

0.5

Cinnamon

Prunes

130

Sugar

Salt

Ground black pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 39 % 13 g

Fats 30 % 10 g

Carbohydrates 30 % 10 g

178 kcal

GI: 90 / 0 / 10

Cooking method

Step 1:

Gather your ingredients.
Step 2:

First, soak the prunes overnight, adding a little cinnamon for aroma.
Step 3:

Pit the prunes if needed.
Step 4:

Rinse the lamb, trim away any membranes and sinew, and cut it into small strips.
Step 5:

Set a deep saucepan with olive oil over the heat, and while it warms up, finely chop a large onion.
Step 6:

Lightly sauté the onion in the hot oil until it turns translucent.
Step 7:

Add the lamb, stirring constantly with a spatula.
Step 8:

Brown the meat on all sides.
Step 9:

Once the meat has changed color, add the ground black pepper, flour, and salt. Stir everything together well and cook for another couple of minutes.
Step 10:

Pour in enough hot water to cover the lamb completely.
Step 11:

Cover with the lid and leave it to simmer over low heat.
Step 12:

Prunes, sugar, and cinnamon.
Step 13:

About 20 minutes before the meat is done, stir in the sugar and prunes.
Step 14:

Rice makes a great side for lamb with prunes.
Step 15:

Garnish the lamb with prunes with a sprinkle of sesame seeds and parsley.