Ingredients
- 2 1/2 lb boneless lamb shoulder, cut into 1 1/2-inch pieces
- 1 medium red onion, halved and thinly sliced
- 3 tablespoons plus 1/4 cup olive oil, divided
- 3 (3-inch) cinnamon sticks
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon turmeric
- 1 pinch saffron threads
- 1 tablespoon white wine or water
- About 2 1/2 cups water
- 1/2 lb prunes (about 2 cups)
- 3 tablespoons mild honey
- 1 tablespoon sesame seeds
- 1/2 cup whole blanched almonds
Description
This Well-balanced Stew Is Intense Yet Mellow. The Prunes Soak Up The Fragrant Spices, And Long, Slow Cooking Turns The Lamb Fork-tender.
Gourmet Magazine
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