Lamb with prunes is aromatic and tender due to the beer sauce. Such a dish will delight any man and not only …
It is necessary
- - lamb pulp 900 g;
- - bacon 100 g;
- - port wine 100 ml;
- - dark beer 1 l;
- - celery 2 pcs.;
- - butter 30 g;
- - balsamic vinegar 1 tbsp. the spoon;
- - vegetable oil 2 tbsp. spoons;
- - 2 bay leaves;
- - prunes 200 g;
- - thyme 1 sprig;
- - garlic 2 cloves;
- - onions 2 pcs.;
- - flour 1 tbsp. the spoon;
- - ground black pepper;
- - salt.
Instructions
Step 1
Chop the bay leaf and garlic. Wash the lamb thoroughly, transfer to a saucepan, add garlic, bay leaf, thyme and cover with beer. Leave to marinate in the refrigerator overnight.
Step 2
Pour the prunes with port and balsamic vinegar. Also leave to marinate in the refrigerator overnight.
Step 3
Cut the bacon into thin slices, the onion into half rings, and the celery into slices. Remove the meat from the marinade, dip with a paper towel.
Step 4
Mix butter with vegetable oil, heat in a frying pan. Fry the lamb pieces on both sides. Fry bacon, onion, celery and flour in the same oil. Fry for 6 minutes. Add meat to bacon and vegetables, cover with marinade, bring to a boil. Cover and simmer for 1.5 hours over low heat. Then add the prunes and marinade. Simmer for another 30 minutes.