– 1 kg of lamb meat (leg of lamb or shoulder), veal (shoulder) or beef (low ribs)
– 1 onion
– 1 small bunch of parsley and coriander
– 2 cinnamon sticks
– 1/2 teaspoon of turmeric
– 1/2 teaspoon of ginger
– 1/2 of pepper
– 1/2 teaspoon ground cinnamon
– 300g of prunes
– 100g of almonds
– 3 or 4 eggs
– 1 tablespoon caster sugar (preferably roux)
– 2 tablespoons vegetable oil
1) Cut the meat into pieces of the same size and place in a heavy bottomed casserole dish.
2) Add the oil and brown the meat on all sides on medium-high heat (10 minutes).
3) Peel, wash and cut the onion into pieces, add it to the meat, mix to deglaze the juices.
4) Wash and chop the bouquet of herbs, add it in the casserole.
5) Add salt, turmeric, ginger, pepper, and 2 cinnamon sticks, mix well.
Lower the fire. Heat the spices 3/4 minutes, and add about 400 ml of water (preferably boiling). Do not pour water on the meat, but on the side of the casserole.
Put the lid on and switch back on medium heat. Bake for 20 to 30 minutes, depending on the meat used (check cooking using the tip of a knife).
6) Add water in small quantities if you find that the sauce has reduced too much.
7) In a saucepan, put the prunes, butter (about 50g), sugar, cinnamon powder and a small glass of water. Bring to a boil, then reduce the heat and let the prunes swell gently.
8) Put the almonds in a bowl and pour on boiling water, wait 10 minutes before removing the skin. Fry them in a little oil. Drain on paper towels. Book
9) Cook the eggs in water for 10 minutes, chill them under cold water before swallowing and cut into quarters. Book.
10) As soon as your meat is well cooked, you can start training:
– first dispose of the meat
– sauce coat (you can filter it if you do not like the onion pieces)
– add the prunes
– add the almonds
Serve warm, with bread to the semolina (recipe to come).