Lamb with plums is a hearty dish typical of the Mediterranean countries. During the cooking process, a small amount of sugar is added to make a thick sauce, and oriental seasonings and spices are required ingredients.
It is necessary
- Ingredients for 4 servings:
- - boneless lamb - 1 kg;
- - plum dark varieties - 500 g;
- - onion;
- - garlic - 2 cloves;
- - olive oil - 4 tablespoons;
- - half a teaspoon of ground ginger and saffron;
- 1/4 teaspoon nutmeg
- - 2 teaspoons of ground cinnamon;
- - 2 tablespoons of sugar;
- - pepper and salt to taste;
- - 50 g of pine nuts or almonds.
Instructions
Step 1
Peel the onion and garlic, chop very finely. Cut the lamb into small pieces of about the same size, if there is excess fat, remove it. Cut the plums in half, remove the seeds.
Step 2
Heat the oil in a large skillet or heavy-bottomed saucepan and simmer the onions over medium heat until soft and golden. Add the garlic, stir and lay out the lamb. Stir the meat constantly so that they change color and fry from all sides.
Step 3
Add seasonings to the meat (except for cinnamon and black pepper), salt to taste, stir to mix all the flavors. Fill the meat with water so that it completely covers it. We close the pan (pan) with a lid, simmer the lamb over medium heat for 1-1, 5 hours (or more - until the meat is ready). The lamb should become as tender and soft as possible.
Step 4
Add plums and ground cinnamon to the meat, mix the ingredients. Pour in sugar, stir until it is completely dissolved.
Step 5
Season the meat with plums with pepper, mix, simmer under the lid for 15 minutes over low heat. Remove the lid and leave the meat on the fire for another 5 minutes, so that the sauce evaporates a little and thickens. At this time, fry the nuts in a clean frying pan without oil until they turn golden. Since the almonds are large enough, chop them with a knife before frying.
Step 6
We transfer the meat with plums in a fragrant sauce to a beautiful dish and sprinkle with nuts.
