Lamb with Prunes
Serves 4
| 1 onion | slice | fry | simmer 15min (keep redundant liquid for sauce) |
| 600g Lamb Meat | cut in pieces | marinade | |
| 2 cloves of garlic | mix | ||
| 1tsp cinamon | |||
| 3tsp thyme | |||
| 2tsp rosemary | |||
| 5-7 cardamom seeds | |||
| 2tbs honey | |||
| 1/2 soup cube | |||
| pepper | |||
| olive oil | |||
| 200g prunes (no stone) | cut/snip in pieces | mix and put away for 15min | heat to get a tick sauce |
| 10 dried tomatoes | slice | ||
| 125ml malaga (or red port with some brown sugar) | |||
| 75g almonds | chop | ||
| 100ml tomato puree | |||
| water / meat juice | |||
Copyright Jorg Entzinger 2005