Ingredients: 1 kg of mutton meat (shoulder), cut into pieces 500 g of prunes, washed and swollen in water 100 g of blanched and fried almonds 2 middle onions 3 cloves of garlic 2 sticks of cinamon 1 soup spoonful of granulated cinamon 1 coffee spoonful of granulated ginger 1 pinch of crushed natural safran ? cup of sesame seed 5 soup spoonful of granulated sugar 1 coffee spoonful of salt Directions:1. In a container, put the meat cut into pieces, add salt, oil, spices, 1 cruched onion and garlic, mix, leave it to impregnate, then add water, cover the container and cook for 20 minutes on a middle fire. 2. Take 2 soup ladles of sauce from the container to a saucepan, use that sauce to cook the prunes, when almost cooked, add 3 soup spoonfuls of sugar and 1 soup spoonful of cinamon, allow to simmer. 3. Add meat, the second crushed onion,sprinkle with 2 soup spoonfuls of sugar and finish cooking (15 min), mix frequently. 4. Blanch fry and drain almonds, grill the sesame seed slightly in a dry shallowpan. 5. Serve meat and prunes in a plate, water them with sauce and decorate with fried almonds and sesame. |