Lamb in Arabic style

Ingredients

• 1.5 kg lamb meat
• 200 g pitted prunes
• onion - 1 onion
• 300 ml strong hot tea
• 1 bunch of parsley
• 1 small bunch of cilantro
• 0.5 tsp ground cinnamon
• 0.5 tsp ground ginger
• ground nutmeg
• salt, freshly ground black pepper

Cooking

Step 1

Rinse prunes, put in a bowl and pour hot tea. Let stand 1 hour.

Step 2

Wash the lamb, cut into pieces 3–4 cm thick. Peel the onion, cut into half rings. Wash greens, chop.

Step 3

Heat the pan to high heat, quickly fry the lamb on all sides, 3 minutes each. from each side. Transfer the meat to a saucepan.

Step 4

In the pan where the lamb was fried, put the chopped onion, pour 2 tbsp. l. infusion from prunes. Cook 2 min.

Step 5

Transfer the stewed onion to the pan with the meat along with the liquid. Add herbs, ginger, cinnamon and nutmeg. Salt and pepper. Cover with a lid and cook over medium heat for 1 hour.

Step 6

Throw the prunes into a colander, and pour the infusion into a saucepan with meat. Cook uncovered, stirring occasionally, over high heat for another 30 minutes.

Step 7

Remove saucepan from heat. Add prunes, mix, cover and leave for 15 minutes.