Lamb stew with prunes Al Salam

Submitted by enr on 27 Mar 2014
2 lamb shoulder or ham, sliced ​​as goulash
3-4 onions
about 50 ml olive oil
400 g of prunes
5-6 tbsp honey or sugar beet syrup, or agave
fresh parsley and / or fresh coriander
1 tsp ground coriander roe
1 tsp turmeric
1/2 tsp ras el Hanoun
1/4 tsp ground cloves
1/2 tsp cinnamon +1 tube cinnamon
3-4 grains of black cardamom
200 g almonds, chopped
Lamb stew with prunes Al Salam
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The meat is washed and dried. Onions cut into strips. In a large saucepan fry the meat in portions until get pretty deposits. Each portion is removed and placed next. When all the meat is parched, return to the pan and put the onions. Stew for a while, until the onion is poslegne. Make as much water as is aligned with the meat. Put them all spices, excluding fresh, close tightly with a lid and leave to simmer quietly about 50-60 minutes, until the meat is tender. Put them plums and honey, and the dish simmer for 30 minutes. Serve with pilaf or Moroccan couscous, sprinkled with parsley (or cilantro) and sliced, toasted almonds.
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27 Mar 2014