Stewed Meat with Honey, Saffron, Almonds, and Prunes

My husband and kids loved it — and who knows meat better than the men of the house?

Recipe author

Servings:

Any meat

Saffron

Ground black pepper

Cinnamon (ground, + 1 stick)

Almonds

200

Honey

Onion

Sesame (seeds)

Prunes

500

Butter

100

Salt

Sunflower oil (for deep-frying)

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 8 % 5 g

Fats 32 % 21 g

Carbohydrates 60 % 39 g

366 kcal

GI: 72 / 0 / 28

I love recipes that use prunes. Today I want to share how to make stewed meat with prunes — a version that calls for nuts, too. First, take a piece of meat, rinse it, and trim away any membrane and sinew. Then cut it into pieces. Pour oil into a skillet, heat it, and brown the meat on both sides. Season with salt. Next add the spices — ground black pepper, saffron, and ground cinnamon. Dice the onion and add it to the meat as well. Pour in two cups of plain water and simmer the meat over low heat. Meanwhile, cover the almonds with boiling water, then cool them under cold running water; repeat once more, then slip off their skins. Fry the nuts in a little vegetable oil — just about two minutes, so they don't overcook. When the meat is nearly done, add the rinsed prunes and one cinnamon stick. Simmer for about 15 minutes. Then stir in the honey and simmer over low heat for another 10 minutes, stirring constantly and adding a little water so nothing scorches. Serve the dish with the toasted nuts, and sprinkle sesame seeds over the top. Enjoy!

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