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| Lamb and Prune Stew 2 Tbsp. margarine 1 1/4 kilos lamb shoulder or stewing beef, trimmed of excess fat and cut into 1 1/2 cm. cubes 1/4 tsp. each turmeric and ground ginger 1/2 tsp. coarsely ground black pepper 1 clove garlic, chopped finely 1 medium onion, chopped finely 6 sprigs fresh coriander hot paprika to taste 1/2 kilo prunes, pitted 1/4 tsp. ground cinnamon salt as required In a large heavy casserole melt the margarine and brown the meat on all sides. Add the turmeric, ginger, black pepper, garlic and salt to taste. Toss well and cook over a low flame for 10 minutes, stirring occasionally. Add the onion, coriander and 1/2 liter of water. Bring to the boil and simmer, covered until the meat is very tender (about 1 1/2 hours). Add water only if the casserole dries out. Heat the oven to its highest temperature. Spread the meat so that it forms one layer in an ovenproof serving dish. Place the prunes in between the meat. Remove the coriander from the cooking liquids and correct the seasoning of the liquids, adding hot paprika or Tabasco to taste, keeping in mind that the sauce should by highly seasoned. Pour the sauce over the meat, sprinkle with the ground cinnamon and place the serving dish on the highest shelf of the oven. Bake, uncovered until the prunes develop a light crust (about 15 minutes). Serve piping hot with a salad. Posted to http://groups.yahoo.com/group/Jewish_Cuisine/ By gabriella_kapsaski@� |