Ingredients
½ cup butter
3 pounds boneless lamb shoulder cut in 1 1/2" pieces, season with salt and pepper
2 cup onion, chopped
1 ½ cup water
¼ tsp saffron threads
1 cinnamon stick
¼ pounds pitted prunes
3 tbsp honey
2 ¼ tsp ground cinnamon
1 cup blanched slivered almonds toasted
1 tbsp sesame seeds, toasted
Method
1) in a large pan, sauté in 1 tbsp hot butter, the pieces of lamb, until brown on all sides
2) transfer the lamb to a bowl
3) add the onion to the pan, sauté for 2 minutes, then return the lamb to the pan
4) stir in the water, saffron, cinnamon stick and the remaining pieces of butter
5) bring to the boil, reduce the heat, cover and simmer gently until the meat is tender, stirring occasionally, for about 1 hour
6) transfer the lamb to a large bowl, discard the cinnamon stick
7) add pitted prunes to the pan and simmer for 10 minutes
8) stir in 3 tbs honey and the ground cinnamon, increase the heat and boil until the mixture thicken to a syrup, stirring frequently, for about 15 minutes
9) return the lamb to the pan, salt and pepper to taste, simmer over low heat until heated through
To serve: spoon onto a platter and sprinkle with the toasted almonds and sesame seeds.
Read also: Beef With Lemon Grass and Noodles Chicken Green Thai Curry
Sesame Noodles With Thai Peanut Sauce Ras El Hanout Blend
