Yield: 6 servings
|½ cup||Butter (1 stick)|
|3 pounds||Boneless lamb shoulder cut in 1 1/2" pieces|
|2 cups||Onion(s), chopped|
|¼ teaspoon||Saffron threads|
|¼ pounds||Pitted prunes|
|2¼ teaspoon||Ground cinnamon|
|1 cup||Blanched slivered almonds toasted|
|1 tablespoon||Sesame seeds, toasted|
Melt cup butter in heavy large Dutch oven over high heat. Season lamb with salt and pepper to taste. Working in batches, add lamb to pot and saut until brown on all sides, about 3 minutes per batch.
Using slotted spoon, transfer lamb to bowl. Add onion to pot, saut 2 minutes. Return lamb to pot. Stir in water, saffron, cinnamon stick and cup butter. Bring to boil. Reduce heat, cover and simmer until meat is tender, stirring occasionally, about 1 hours.
Using slotted spoon, transfer lamb to large bowl. Discard cinnamon stick. Add pitted prunes to pot and simmer 10 minutes. Stir in 3 tbs honey and ground cinnamon. Increase heat and boil until mixture resembles thick syrup, stirring frequently, about 15 minutes. Return lamb to Dutch oven. Add salt and pepper to taste.
Cook over low heat until heated through. Spoon onto serving platter.
Sprinkle with toasted almonds and sesame seeds.
Bon Appetite March 1995
Submitted By DIANE LAZARUS On 03-14-95