Lamb Stewed with Prunes
Main Dishes | European cuisine
⏳ Time
1 hour 30 minutes
🥕 Ingredients
9
🍽️ Servings
4
Description
It pairs best with neutral couscous.
Ingredients
- Lamb - 28.2 oz
- Prunes - 3.5 oz
- Red Grape Juice - 1 cup
- Onion - 3 pieces
- Garlic - 4 heads
- Ground Cinnamon - 1 teaspoon
- Meyer Lemon Juice - 2 tablespoons
- Mild Chili Spice - to taste
- Balsamic Vinegar - 2 tablespoons
Step by Step guide
Step 1
Cut the lamb into pieces about 2–4 cm. Sauté in a saucepan or thick skillet with butter for 15 minutes.
Step 2
At the same time, in a second skillet, sauté the sliced onions in vegetable or butter for 12–15 minutes until golden. After 10 minutes, add the garlic, chopped into small pieces.
Step 3
Simultaneously, soak the prunes in about a cup of black tea for 10 minutes.
Step 4
Add the onions and garlic to the meat, and sauté together for another 5 minutes. Season with salt and pepper.
Step 5
Pour the tea infusion over the prunes into the meat, add the cup of wine, cut the prunes into pieces and add them. Reduce the heat to low, cover with a lid, and stew for 1 to 1.5 hours.
Step 6
About halfway through, add chili pepper or any hot pepper to taste, sprinkle in the cinnamon, and add the lemon juice and balsamic vinegar.
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