Lamb with prunes

2 servings


The first way. Fry the lamb, cut into small pieces, fry in lamb fat, fold in a sauté pan, add the sprayed onions, tomato puree, pour a little broth and simmer for 20 - 30 minutes. Then put the washed prunes, dried wheat flour, vinegar, cinnamon, cloves and simmer until tender. Lamb - 750 g, prunes - 370 g, onions - 75 g, fat - 50 g, tomato - 45 g, flour, sugar and vinegar - 25 g, cinnamon, cloves. Second way. Cut the meat into narrow pieces (1X5 cm). Finely chop the onion and fry slightly, then add the meat to it and fry too. Sprinkle with flour, add spices and mix everything well. Then pour hot water so that it covers the meat, simmer over a low heat under a lid. Shortly before you are ready to add prunes, which must first be soaked for 12 hours (seeds must be removed from prunes), as well as sugar. Serve lamb with crumbly rice.