Lamb stew with plums

I rarely ate mutton before, because I was always repelled by the specific smell of food made from this meat. But one day I visited a friend of mine (she is a Muslim), where I was treated to a delicious dish. When I was informed that I admired mutton so much, I fell into a stupor. Since that day, I have reconsidered my attitude to this meat and realized that the main thing is to cook it properly. Now I want to share with you the culinary recipe of the very dish that I was treated to then, namely lamb stewed with plums. To begin with, we separate the meat from the bones, cut it into small pieces, salt it, roll it a little in flour. Now fry the lamb a little in a frying pan on a small amount of fat. At the end of frying, add finely chopped garlic, onion, red pepper, add a little water and simmer all this mass until half-cooked, stirring. Then add the washed, pitted plum fruits to the pan and continue to simmer until the fruits are soft. Here the dish is ready. Before serving, you need to season it with cinnamon. Lamb should be served with rice.