Usuba
Braised Lamb with Prunes and Spices
The meat becomes tender and aromatic thanks to the combination of dried fruits, wine, and oriental spices. Pairs well with couscous, rice, or mashed potatoes.
- Total
- 90 min
- Standard serving
- 461.8 g
Ingredients
Total 9
Instructions
- 1
Step 1
Cut the lamb into pieces 2–4 cm in size. Heat the butter in a sauté pan or thick-bottomed skillet and fry the meat for 15 minutes until golden brown.
- 2
Step 2
Heat vegetable or butter oil in a second skillet. Cut the onion into half-rings and sauté it for 12–15 minutes until golden brown. After 10 minutes, add finely chopped garlic and fry together for a few more minutes.
- 3
Step 3
Pour hot black tea over the prunes and let steep for 10 minutes.
- 4
Step 4
Add onion and garlic to the meat, fry together for 5 minutes. Salt and pepper to taste.
- 5
Step 5
Pour the tea infusion with prunes and red wine into the meat. Chop the prunes into pieces and add them to the pot. Reduce the heat to minimum, cover with a lid and stew for 60–90 minutes.
- 6
Step 6
About halfway through stewing, add chili pepper to taste, ground cinnamon, lemon juice, and balsamic vinegar. Stir and continue stewing until done.
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