Sweet and sour lamb with prunes

Ingredients

• vegetable oil - 4 tbsp. l.
• sugar - 2 tbsp.
• juice of 1 lemon
• 2 large red onions
• salt
• 1 kg lamb (preferably loin)
• 100 g peeled apricot pits
• 300 g prunes
• 1 tsp black peppercorns
• cover

Cooking

Step 1

Cut the meat with the ribs into medium-sized pieces. Peel the onion, cut into feathers. Crush the black pepper with the flat of a knife.

Step 2

Put the meat in an enamel pan, add onion, pepper and lemon juice. Mix well and refrigerate for 1 hour.

Step 3

In a deep stewing bowl, heat the oil, put the meat along with onions and peppers. Fry over medium heat until the onion darkens. Salt to taste. Pour in boiling water so that it only covers the contents of the vessel. Bring to a boil, reduce heat to low and simmer for 40 minutes.

Step 4

Rinse the prunes, coarsely chop the apricot kernels with a knife and add to the meat. Simmer another 20 min. For 3–4 min. until ready to add cinnamon; if you want, add sugar. Serve with fresh white bread.