As a result of long simmering, the mutton turns out to be surprisingly tender. Aromatic sauce and prunes set off the taste of meat well. This lamb should be served with a glass of quality red wine. Meat does not need a side dish - the dish is already very satisfying.
It is necessary
- - 800 g of lamb;
- - 500 ml of beer;
- - 200 g pitted prunes;
- - 100 g of bacon;
- - 100 ml of port;
- - 2 stalks of celery;
- - 3 cloves of garlic;
- - a sprig of fresh thyme;
- - vegetable and butter, flour, balsamic vinegar, lavrushka, salt, pepper.
Instructions
Step 1
Cut the lamb into large pieces and place in a bowl. Peel the garlic, chop, break the lavrushka with your hands, add along with the garlic and thyme to the meat. Pour with beer, stir, cover, put in the refrigerator overnight. Pour the port and vinegar mixture over the prunes and leave overnight. But you can leave both meat and prunes at room temperature to marinate for 5 hours.
Step 2
Cut the bacon into thin strips, the onion into half rings, and the celery into slices. Remove the meat from the marinade, blot with paper towels. Do not rush to pour out the marinade - it will still come in handy.
Step 3
In a saucepan, heat the butter with vegetable oil, fry the meat in this mixture on each side for 5 minutes. Place the cooked meat on a dish with a slotted spoon. Put onion, celery, bacon in a saucepan. Cook for 5 minutes, stirring occasionally. Then add 1 tablespoon of flour, mix.
Step 4
Return the lamb to the stewpan, pour in the marinade, bring it to a boil, salt and season with pepper. Cook covered over low heat for 90 minutes. Then transfer the prunes to the meat along with the infusion, cook for another half hour. You can add some fresh thyme leaves towards the end of the stew.
Step 5
The lamb in beer with spicy prunes is ready, serve immediately hot.
