Stew of lamb with prunes

Ingredients
750 g lamb
300 g of prunes
125 g butter
1 tbsp (10 g) flour
4-5 heads (200 g) onion
1 tsp ( 5 g) red pepper
sugar
salt
Method
The meat is cut into pieces, pour 1 cup water and polusvaryava then placed in a hot butter and fry until browned. In the same fat stew chopped onion, then add the red pepper and plums, pre-soaked in warm water. Stir and pour broth from the meat. The dish is seasoned to taste with salt and sugar and leave to simmer. When almost ready, add the flour, fuzzy with cold sauce dish. After the addition of flour dish simmer 10-12 minutes. Serve warm.
Containers:
Difficulty
Average
Tested
0 users
Author
vg
01 Dec 2002