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2-1/2 lbs. lamb cut in pieces
Heat oil in a Dutch oven or large pan and sauté onion until golden. Add lamb and brown. Add water and turmeric.
Bring to a boil then simmer on low for about 1 to 1 1/2 hours. Make sure there is still a little moisture with the meat so it is neither watery nor dry. Add sugar, cinnamon, and prunes for 20 minutes or until you have a nice sauce. Add almonds and cook for another 10 minutes.
Posted by Sharon Wiskoff
Nutritional Info Per Serving: N/A
1 onion chopped small
1 cup water
3 tbsp. oil (approximate)
1/4 tsp. turmeric
1/4 cup cinnamon
1/2 cup sugar
2 cups pitted prunes
1 cup whole blanched almonds