| Ingredients: 1/2 kg of shoulder of lamb
200 gr of prunes
3 onions
2 cloves of garlic
5 Tbs of honey
5 Tbs of olive oil
50 cl of water
1 measure of saffron
1 tsp of cinnamon
1 tsp of ginger
salt, pepper
Directions:1. Two hours before the preparation, put the prunes to soak in slightly warm water in order for them to swell.
2. Preheat the oven at 150?C.
3. Peel and cut the onions into thin slices and dice the meat. Heat up the oil in a casserole. Brown the onions in it, for 5 min. Add the pieces of meat and brown them for 5 min. Add the peeled and mashed garlic as well as salt and pepper. Add the spices, the honey and then moisten with the water of steeping of prunes. Pour the contents of the casserole in a baked clay dish or failing this, in one covered with aluminium foil perforated with some holes.
4. Put the baking dish into the oven and let it cook for 2 h. Raise the oven`s temperature to 240 C, 10 min before the cooking is complete. Serve with semolina. |
