Rinse prunes, put in a bowl and pour hot tea. Let stand 1 hour.
Wash the lamb, cut into pieces 3–4 cm thick. Peel the onion, cut into half rings. Wash greens, chop.
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.
In the pan where the lamb was fried, put the chopped onion, pour 2 tbsp. l. infusion from prunes. Cook 2 min.
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.
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.
Remove saucepan from heat. Add prunes, mix, cover and leave for 15 minutes.